Thai Beef Salad

This entry is filed under Asian Recipes, Meat Recipes.

thai beef salad

A delicious combination of spicy, pungent and sweet make this dish totally irresitable and  the perfect lunch for a special occasion on a hot summers day. Plus it’s tasty, quick and easy and too. What’s not to like?

Serves: 4
Preparation & Cooking Time: 20 minutes
Effort level: easy
Shelf Life: 1 day in fridge

500g  beef fillet, sirloin or rib eye 
50g roasted peanuts
4 small Asian shallots
1 handful coriander leaves
1 handful mint leaves
3 Kaffir lime leaves
2 thai red chillies
3 limes
1 tbsp fish sauce
3 tablespoons palm sugar
Freshly ground salt and pepper
Small cucumber
Rocket leaves
Sunflower oil

Chopping board and sharp knife
Large frying pan
Pestal and mortar
Food processor
Fine microplain
lemon reamer
small bowl

Here’s What You Do:
Place a dry frying pan over a high heat until it’s smoking hot. Meanwhile, rub the beef with sunflower oil and season well with salt and pepper. Fry the beef and sear on each side for 4 minutes then remove to a plate to rest.

Meanwhile tip the peanuts in the food processor and blitz until coarsely chopped and put aside.

Grate the zest from 1 of the limes into a small bowl with the 3 tbsp sugar. Now squeeze over the juice from all 3 limes and leave for a few minutes to dissolve the sugar.

De-seed the chilli if you prefer less heat and tip into the processor with the shallots, kaffir lime leaves, coriander and mint and blitz to fine pieces. Now add the lime juice and sugar and fish sauce. 

Arrange the rocket on a large platter. Deseed and thinly slice the cucumber on the diagonal and arrange over the rocket.  

Next, thinly slice the beef and lay over the cucumber. Pour the dressing over the beef coating it well and scatter with chopped peanuts.


Tags: , , , , , , , , , , , , ,

Leave a Reply