Thai Beef Salad

Thai Beef Salad


1 person made this

The trick to a perfect Thai beef salad is to get the right balance of sweet, sour and spicy. Remember you can always adjust the chilli to your standards.

Serves: 2 

  • 220g porterhouse steak
  • 1 teaspoon olive oil
  • salt and pepper, to taste
  • 1 Thai chilli, seeded and finely sliced
  • 1 lime, juiced
  • pinch sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon sweet chilli sauce
  • 4 kaffir lime leaves, stems removed and very thinly sliced
  • 1 handful coriander leaves, roughly chopped
  • 1 handful mint leaves, roughly chopped
  • 5cm cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 bunch watercress
  • 2 tomatoes, thinly sliced

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Season the steak with olive oil and salt and pepper. Set aside while you preheat the grill.
  2. In a bowl combine the chilli, lime juice, sugar, fish sauce and sweet chilli sauce.
  3. In a serving bowl combine the lime leaves, coriander, mint, cucumber, carrot, watercress and tomatoes.
  4. Grill the steak until it is seared on the outside but still pink inside, about 4 minutes a side. Remove from the heat and let rest 5 minutes. Slice and toss with the rest of the salad and the dressing. Serve immediately.

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