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Thai beef salad
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Make this speedy and nutritious salad in no time.
Ingredients:
600g piece beef rump steak
62.50 ml loosely packed fresh coriander leaves, stems and roots (washed well),coarsely chopped
62.50 ml loosely packed coarsely choppedfresh mint
2fresh red birdseye chillies, finely chopped
2garliccloves, crushed
4cm-piece fresh ginger, peeled, finely grated
60ml (1/4 cup) fish sauce
30.00 ml finely gratedlime rind
60ml (1/4 cup) fresh lime juice
20.00 ml finely choppedpalm sugar
20.00 ml finely choppedfresh lemon grass, pale section only
4fresh kaffir lime leaves, centre vein removed, finely shredded
80g baby rocket leaves
80g baby spinach leaves
Instructions:
Preheat a barbecue or chargrill on high heat. Grill the steak for 3-4 minutes on each side for medium-rare or to your desired doneness. Remove from heat and let it rest covered with foil for 5 minutes. Slice the steak thinly with a sharp knife and serve.
Mix together the coriander, mint, chili, garlic, ginger, fish sauce, lime zest and juice, palm sugar, lemongrass, and lime leaves in a small bowl.
Combine the rocket, spinach, and beef in a large bowl, gently tossing until mixed. Distribute the beef salad onto serving plates and drizzle with the dressing. Serve promptly.