Thai beef salad with tomato

Bring a taste of Thailand to your dinner table

3 - 4

Serves

10 mins

Prep Time

20 mins

Cook Time

Recipe author

Lazy Sunday Club

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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High Protein

High Iron

Rice,

Beef,

Salads,

Dinner

Ingredients

For the beef salad

2½ Tbsp glutinous (sticky) white rice

peanut oil

2 x 300g Quality Mark whole beef rib eye

patted dry and seasoned with salt

100g dried vermicelli noodles

400g small ripe tomatoes

cut into chunks

2-3 Asian shallots

very finely sliced

handful mint leaves

handful Thai basil leaves

handful fresh coriander

sprigs

⅓ cup unsalted roasted peanuts roasted unsalted peanuts

lightly crushed or chopped

halves of lime

to serve

Dressing

1 large stalk lemongrass

white part only

2 large garlic cloves

finely grated or chopped

juice of 2 limes

or to taste

2½ Tbsp caster sugar

or shaved palm sugar

¼ cup fish sauce

or to taste

2 red birds eye chillies

chopped

Method

For the beef salad

For the dressing

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.

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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.

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Cook the noodles in the boiling water for 2 minutes or according to the packet directions, until just tender.

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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.

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.

Energy

2412kJ (576 kcal)

Protein