Thai beef salad recipe
- Cuisine: Thai
- Prep Time: 15 min(s)
- Cook Time: 5 min(s)
- Serves 4
This is a spicy beef salad I learnt to cook in Thailand. It's very genuine and will have you coming back for more. Yes, it is hot, but the chillies are optional.
IngredientsOil, for frying
1 large rump steak, cut into thin strips
1 cos lettuce, washed
3 spring onions, cut crossways
2 tbsp garlic, finely chopped
4-6 chillies, cut crossways
1 Lebanese cucumber, sliced
2 tomatoes, cut into wedges
1 onion (red or white), cut lengthways
6 tbsp fresh lime juice
3/4 cup mint leaves
3/4 cup chopped coriander
1 carrot, shredded
1 tbsp palm sugar
6 tbsp fish sauce
Heat the oil in a frypan. Add the steak and cook until medium-rare. Set aside to cool.
Break up the lettuce and divide among four plates.
In a large bowl, combine the spring onion, garlic, chilli, cucumber, tomato, onion, lime juice, mint, coriander, carrot, palm sugar and fish sauce. Add the beef and toss to combine.
Top the beds of lettuce with the beef mixture.
This salad tastes best served at room temperature.
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To keep cut radish from discolouring soak it in cold water until you are ready to assemble the salad.
A main ingredient in Thai and Southeast Asian cuisines, lemon grass is a root that can be used fresh, dried or powdered to impart its lemon flavour to sweet or savoury dishes.