Thai Beef Salad

This is also fantastic with prawns or chicken instead of the beef. You can make up a big batch of the dressing and keep it in the fridge for up to 3 days.

Category: Salad

Cuisine: Thai

Ready in 45 minutes
by peterhuzzey

Ingredients

1/2 tbsp coconut oil

250 gms sirloin steak trimmed of visible fat

Salt and pepper

1 tbsp fish sauce

2 lime juice juice of 2 limes

1 lemongrass stalk tender white part only,finely sliced

1 red chilli finely sliced-remove the seeds if you don't like it hot

2 tsp sesame oil

1/4 cucumber sliced into thin batons

2 spring onions finely sliced

1 Avocado finely sliced

4 Cherry tomatoes cut in half

1 baby gem lettuce leaves separated

2 og peanuts roughly chopped

mint and coriander leaves to serve


Directions

Heat the coconut oil in a frying pan over a high heat. Season the steak all over with salt and pepper. When the oil has melted and is hot , carefully lay the steak in the pan and fry for 2 minutes on each side.When the steak has had its time ,transfer it to a plate and leave to rest for 2 minutes. While the steak is cooking,make a dressing by mixing together the fish sauce, lime juice, lemongrass, chilli and sesame oil in a large bowl.Stir in the cucumber and spring onions, then leave to sit for 2 minutes. When you are ready to eat, add the avocado, tomatoes and lettuce to the bowl with the dressing, cucumber and spring onions , and gently toss the whole lot together. Pile up your salad on a plate, slice your steak and place lovingly on the salad, before finishing with the chopped peanuts and roughly torn coriander and mint.

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