Thai Beef and Herb Salad

    32 minutes

    This beef salad highlights the nature of Thai cooking where there must be a balance between hot, sour, salty and sweet.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 750g beef eye fillet
    • 2 carrots, julienned
    • 1 telegraph cucumber, seeds removed and finely sliced
    • 1/4 cup Vietnamese mint leaves
    • 1/4 cup coriander leaves
    • 1/4 torn basil leaves
    • 1/2 cup chopped toasted peanuts
    • dressing
    • 3 tablespoons lime juice
    • 3 tablespoons brown sugar (or palm sugar)
    • 2 tablespoons fish sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons water
    • 1 small red chilli, seeds removed and finely chopped
    • 2 cloves garlic, crushed

    Preparation:10min  ›  Cook:22min  ›  Ready in:32min 

    1. Preheat oven to 220 degrees C. Sear the beef quickly in a hot frypan, then place in an oven pan. Roast for 20 minutes for medium-rare.
    2. Remove beef, cover with foil. Slice thinly once cooled. Meanwhile, to make dressing, whisk ingredients in a bowl until sugar dissolves. Adjust to get the right mix of hot, sour, salty and sweet.
    3. Combine remaining salad ingredients, sliced beef and dressing in a bowl. Toss well and serve.

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