adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai beef salad with lemongrass dressing
Thai beef salad with lemongrass dressing
0 Likes
Prep Time:
85 minutes
Cook Time:
5 minutes
Total Time:
90 minutes
Grilled Asian salad for a fresh twist on barbecue.
Ingredients:
  • 48.80 gm fish sauce
  • 40.00 ml finely chopped palm sugar
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 tsp finely grated ginger
  • 1 tsp sesame oil
  • 1 large (about 500g) beef rump steak
  • 20.00 ml coarsely ground mixed pepper medley
  • 3 Lebanese cucumbers, thinly sliced lengthways
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 long fresh red chilli, thinly sliced diagonally
  • 125.00 ml Thai basil leaves
  • 125.00 ml round mint leaves
  • 125.00 ml coriander leaves
  • 62.50 ml coarsely chopped toasted peanuts
  • 4 makrut lime leaves, finely shredded
Instructions:
  • Mix together fish sauce, lime juice, sugar, lemongrass, ginger, and sesame oil in a small jug. Pour one-third of the marinade over the steak in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for about 1 hour.
  • Preheat a barbecue or char-grill to high heat. Drain the marinade from the steak and season with mixed pepper, gently pressing it into the meat. Grill for 2-3 minutes on each side for a medium cook or until done to your preference. Remove from heat and cover with foil on a plate. Let it rest for 10 minutes before thinly slicing.
  • Combine cucumber, tomato, chili, basil, mint, and coriander in a large bowl. Drizzle with the remaining dressing and gently toss to mix well. Transfer to serving plates, top with beef, and sprinkle with peanuts and lime leaves. Serve right away.

Similar Recipes