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Thai beef salad recipe

Created by Will Ricker

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Cuisine: Thai
Prep Time: 10 min(s)
Cook Time: 25 min(s)
Serves 4

Featured as part of our Cooks and their Books series, this beef salad recipe is packed with flavour from fresh herbs and spices, plus other traditional Thai ingredients such as fish sauce and palm sugar.

Ingredients

2 x 200 g thick-cut sirloin steaks
salt and freshly ground black pepper
vegetable oil
2 tbsp ketjap manis
2 cups bean sprouts
handful of mint leaves
handful of coriander leaves
2 spring onions, finely sliced
1 Thai shallot, finely sliced
1 bird’s eye chilli, deseeded, finely sliced
4 large white cabbage leaves

Roasted rice
100 g jasmine rice
1 tbsp sea salt

Nam jim dressing
2 long red chillies, deseeded, roughly chopped
5 coriander roots, washed
2 garlic cloves, roughly chopped
2.5 cm piece fresh ginger, peeled, roughly chopped
3 tbsp fish sauce
3 tbsp lime juice
1 heaped tbsp palm sugar

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Preparation

To make the roasted rice, preheat the oven to 200°C. Spread the rice on a small baking tray and roast for 10–15 minutes, or until golden brown. Shake the tray every few minutes so the rice colours evenly. Tip into a bowl and allow the rice to cool completely.

Transfer to a mortar with the salt and grind to a very fine powder (or use a spice grinder). The finer the powder, the better. Sieve through a fine strainer and store in a sealed container in a dry place.

To make the nam jim dressing, combine all the ingredients in a food processor and blitz to a purée.

Season the steaks with salt and pepper and rub with a little vegetable oil. Heat a griddle pan or barbecue to high and cook the steaks to your liking — medium–rare is best. Remove the meat from the heat and drizzle with ketjap manis. Leave to rest for 10 minutes.

To make the salad, combine 1 cup of bean sprouts with the herbs, spring onions, shallot and chilli. Add a generous amount of nam jim dressing and toss gently. Slice the beef thinly and mix into the salad.

Trim the cabbage leaves into smallish curved pieces and stack them together in groups of three to form four separate ‘cups’.

To serve, divide the remaining bean sprouts among the cups and place a mound of salad on top. Sprinkle with roasted rice and serve.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.

If you enjoyed this Thai beef salad recipe then browse more Thai recipes, salad recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, baking recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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1.	Bank's Thai Restaurant		Enmore
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5.	Dickson Asian Noodle House		Dickson
6.	Lemon Grass Thai City		City
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8.	Thai Amarin		Kingston
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