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Thai beef salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in the bold flavors of Thai beef salad: sweet, salty, spicy, and sour dressing paired with aromatic herbs, chili, and cool cucumber for perfect harmony. Marinate meat in dressing for caramelized perfection in this easy yet impressive yum nua recipe. Elevate your Thai feast at home with these crave-worthy homemade dishes and delectable desserts.
Ingredients:
  • 31.50 gm fresh lime juice
  • 1 garlic clove, crushed
  • 20.00 ml finely chopped palm sugar
  • 24.40 gm fish sauce
  • 2 tsp sesame oil
  • 5.30 gm Asia soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 (about 680g) beef rump steak
  • 1 x 200g pkt grape tomatoes, quartered
  • 1 continental cucumber, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin wedges
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 1 bunch fresh mint, leaves picked, large leaves torn
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh Thai basil, leaves picked, large leaves torn
  • 55g (1/3 cup) toasted peanuts, coarsely chopped
  • 4 makrut lime leaves, centre veins removed, finely shredded
Instructions:
  • Combine lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger, and palm sugar in a jug. Pour half of the dressing over the steak in a glass or ceramic dish. Cover with plastic wrap and refrigerate for 2 hours, turning occasionally to marinate.
  • Heat up your barbecue grill or chargrill pan on high. Grill the steak for 2-3 minutes on each side for a perfect medium cook, or until it reaches your desired doneness. Place it on a plate, cover with foil, and let it rest for 10 minutes before serving.
  • Combine tomato, cucumber, onion, chili, mint, coriander, basil, peanuts, and lime leaves in a large bowl. Slice steak thinly against the grain and add to the salad. Drizzle with the remaining dressing and gently toss to mix. Serve the salad in individual bowls right away.

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