May Recipe; Thai Beef Salad

Serves 4
800g boneless sirloin beef steaks, excess fat trimmed
2 cups lettuce leaves, washed, dried, torn
1 large red capsicum, quartered, deseeded, cut crossways
into thin strips

200g Perino  tomatoes, halved
1.5 cups bean sprouts, trimmed
6 green shallots, trimmed, sliced

½ cup Lebanese cucumber, thinly sliced

1/3 cup peanuts, toasted, coarsely chopped
1/4 cup loosely packed fresh coriander leaves
1/4 cup shredded fresh mint

80ml (1/3 cup) fresh lime juice
2 teaspoons fish sauce
1 teaspoon soy sauce
1 large garlic clove, chopped
1-2 small fresh red chillies, deseeded, finely chopped
Pinch of caster sugar

Method:  Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside. 

Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well. Place the beef, lettuce, capsicum, tomatoes, bean sprouts, green shallots, peanuts, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.


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