Thai Beef Salad

 

 Serves: 4

INGREDIENTS

1 tbsp vegetable oil

2 x 200g beef rib eye steaks

1 small onion, sliced

1 cucumber, halved, deseeded and sliced

2 small tomatoes, cut into wedges

1 large red chilli, finely sliced

½ cup mint leaves

¼ cup sliced spring onion (scallions)

steamed rice to serve (optional)

 

Marinade:

1 tbsp fish sauce

1 tsp shaved palm sugar or light brown sugar

½ tsp ground black pepper

 

Dressing:

3 tbsp fish sauce

2 tbsp shaved palm sugar or brown sugar

2 Tbsp lime juice

INSTRUCTIONS

STEP 1
Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes.
​
STEP 2
For the dressing, whisk together fish sauce, lime juice and sugar.
​
STEP 3
Heat oil in a frying pan over high heat. Cook steaks for 3-4 minutes each side (medium-rare) or until cooked to your liking. Remove the steaks from the heat and rest for 10 minutes before cutting into thin slices.
​
STEP 4
Place the onion, cucumber, tomato, chillies, mint, spring onion and sliced steak in a large bowl. Add about half the dressing and mix. Taste and add more dressing if needed. Toss to combine. Serve with steamed rice (optional).