Thai beef salad
Protein packed beef salad with tangy flavours
Serves
4 - 5
Prep Time
20 mins
Cook Time
10 mins
On the table in 30 minutes, this Thai Beef Salad is a great option when you feel like a lighter meal full of fresh, tangy and spicy flavours. Bulk it up with egg or rice noodles for a more filling meal. We love the extra crunch added by the toasted rice mixture, which is suprisingly easy to make. Cooked too much steak at a bbq, we’ve got you sorted – thinly slice leftover steak and use it in this Thai Beef Salad.
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ShareIngredients
500g Quality Mark rump steaksi
1 Tbsp olive oil
4 shallots
thinly sliceda small handful of mint leaves
choppeda handful of fresh coriander leaves
chopped4 Tbsp white rice
120g mescluni
1 punnet of cherry tomato
halved
2 garlic cloves
1 green chilli i
halved2 Tbsp lime juice
2 Tbsp oil
2 tsp sesame oil
3 Tbsp fish sauce
3 Tbsp chopped lemongrassi
2 tsp brown sugar
1/2 tsp chilli flakes
Method
Combine the garlic, one of the chilli halves, lime juice, sesame oil, fish sauce, lemon grass, brown sugar and chilli flakes in a food processor or nutri bullet until roughly chopped and combined.
Taste and adjust seasonings with additional lime juice, fish sauce or sugar if needed.
Set aside in a small bowl.
Slice the remaining chilli into thin round slices and stir through the dressing.
Toast the rice in a small frying pan over medium heat.
Stirring often until the rice is toasted and golden.
This should take about 10 minutes.
Let the rice cool and then grind into a coarse powder using a mortar and pestle or spice grinder.
Heat the oil in a frying pan over medium high heat.
Sear the steak until it is well browned on one side. Flip and cook until the second side is dark brown and the meat is medium-rare.
Based on a steak approx 2cm thick, this should take 3-4 mins each side for medium-rare.
Transfer to a plate and cover losely with tin foil, allowing the steak to rest for 5 minutes. Slice the steak into thin slices.
Arrange the mesclun salad leaves on a platter. In a medium bowl, combine the beef, shallots, cherry tomatoes, mint, and coriander and place on top of the mesclun leaves. Stir the dressing and pour it on top. Toss gently and sprinkle over the ground toasted rice.
This is a lighter meal, however you could bulk it up with the addition of egg or rice noodles if desired.
Nutrition Information per Serving (306g)
This nutrition analysis is based on 4 serves. Note the dressing ingredients will be contributing to the recipe's sodium content.
