Thai Beef Salad

    35 minutes

    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.

    2 people made this

    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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