Thai beef salad with tomato
Bring a taste of Thailand to your dinner table
Serves
3 - 4
Prep Time
10 mins
Cook Time
20 mins
Transport yourself to Thailand with this fresh and zesty beef and tomato salad. Perfectly seared steak meets juicy tomatoes, fresh herbs, and rice vermicelli, all tossed in a classic Thai dressing that balances sweet, sour, salty, and spicy flavours.
The star ingredient, khao khua (pounded, toasted sticky rice), adds a unique texture and nutty flavour to the dressing, elevating the dish to new heights. Perfect for a light yet flavourful meal, this salad is an approachable way to bring the bold flavours of Thailand to your kitchen. Don't forget to drizzle those delicious beefy resting juices over the final dish!
This recipe is courtesy of Lazy Sunday Club.
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ShareIngredients
2½ Tbsp glutinous (sticky) white rice
peanut oil
2 x 300g Quality Mark whole beef rib eye
patted dry and seasoned with salt100g dried vermicelli noodles
400g small ripe tomatoes
cut into chunks2-3 Asian shallots
very finely slicedhandful mint leaves
handful Thai basil leaves
handful fresh coriander
sprigs⅓ cup unsalted roasted peanuts roasted unsalted peanuts
lightly crushed or choppedhalves of lime
to serve
1 large stalk lemongrass
white part only2 large garlic cloves
finely grated or choppedjuice of 2 limes
or to taste2½ Tbsp caster sugari
or shaved palm sugar¼ cup fish sauce
or to taste2 red birds eye chilliesi
chopped
Method
Heat a small, heavy-based frying pan over medium heat. Add the glutinous rice, then toast, shaking the pan often, for 8-10 minutes or until the grains are pale golden brown.
Remove from the pan and cool. Transfer to an electric spice grinder and grind to a fine powder; alternatively, pound the rice using a mortar and pestle. Set aside.
Bring a large saucepan of water to the boil for the noodles.
Heat a heavy-based frying pan over medium-high heat, add a little peanut oil and swirl to coat.
Add the dried, seasoned steaks, then cook for 3 minutes on each side (depending on thickness) or until cooked to your liking. Remove from the heat and cool to room temperature.
Cook the noodles in the boiling water for 2 minutes or according to the packet directions, until just tender.
Finely slice the steak against the grain.
Combine in a large bowl with the vermicelli, tomato, shallot, herbs and peanuts.
Gently toss to combine, drizzle over the dressing, then divide among plates.
Serve with lime halves and the remaining rice powder sprinkled over if you like. It adds a delicious grittiness.
For the dressing, very finely slice or chop the lemongrass. Combine in a small bowl with the garlic, lime juice and sugar, then whisk to dissolve the sugar.
Add the fish sauce and chilli, then taste and adjust the balance of sweetness, saltiness, sourness or spice to how you like it.
Add 2 Tbsp of the rice powder and stir to combine.
Nutrition Information per Serving (392g)
This nutrition analysis is based on 4 serves. Note the dressing ingredients contribute to the recipe's high sodium content.
