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Thai beef salad

by Christina Julia

Thai beef salad

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • vegetable oil for frying
  • 450g/1lb lean rump steak
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon granulated sugar
  • 4 shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 2 fresh red chillies, seeded and finely sliced
  • 6–8 lettuce leaves
  • 1 tablespoon chopped fresh coriander leaves
  • 1 tablespoon chopped fresh
  • chives 1⁄2 cucumber, peeled and cut into
  • slices 5mm/1⁄4in thick
  • 2 tomatoes, cut into eighths


  • Preheat the oven to 240°C/
    450°F/Gas mark 8.
  • Heat a little oil in a flameproof dish
    until it is very hot. Add the meat
    and brown it quickly over a fierce
    heat. Transfer to the oven, and
    roast for 10–15 minutes.
  • Leave to rest for at least 5 minutes,
    then slice thinly.
  • Mix together the lime juice, fish
    sauce and sugar, stirring until the
    sugar has dissolved. Add the
    shallots, garlic and chillies.
  • Make a bed of lettuce on a serving
    dish, and pile the beef in the
    centre. Spoon the dressing over
    and scatter with coriander and
    chives. Arrange the cucumber and
    tomato wedges around the edge of
    the salad, and serve

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