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Thai beef salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Elevate weeknight dinners with a zesty Thai beef salad bursting with fresh vegetables and fragrant herbs.
Ingredients:
- 1 stalk lemongrass, pale section only, finely chopped
- 3 kaffir lime leaves, finely shredded
- 1 large (about 500g) beef rump steak
- 3 Lebanese cucumbers, cut into ribbons
- 250g punnet red grape tomatoes
- 1 long red chilli, seeded, thinly sliced
- 125.00 ml round mint leaves
- 125.00 ml coriander leaves
- 125.00 ml thai basil leaves
- 48.80 gm fish sauce
- 42.00 gm lime juice
- 32.00 gm brown sugar or palm sugar
- 1 tsp sesame oil
Instructions:
- In a medium glass or ceramic bowl, mix together the lemongrass, 1 lime leaf, and beef until the beef is coated. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
- Heat the chargrill pan on high heat until sizzling. Cook the beef for 2-3 minutes on each side for a perfect medium doneness. Remove from heat and let it rest on a plate covered with foil for 5 minutes before serving.
- Mix together the cucumber, tomato, chilli, mint, coriander, and basil on a platter. Shake fish sauce, lime juice, sugar, and sesame oil in a jar until fully combined.
- Slice the beef thinly and layer it on top of the salad. Drizzle with the pan juices and dressing, then sprinkle with the remaining kaffir lime leaves. Serve promptly.