Go Back

Thai Beef Salad

Rump steak is given a short marinade in soy, garlic and lime juice, then seared quickly on a hot char grill so it stays pink in the middle, and rested before slicing thinly. It is piled over a bed of assorted salad greens with plenty of mint, basil and coriander, plus sliced cucumber and chopped red chillies. The dressing is shaken together from soy, lime juice, palm sugar and shredded kaffir lime leaves until the sugar dissolves, balancing salty, sour, sweet and hot. Poured over just before serving, it keeps the leaves fresh and the beef tender.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 450 g Rump steak
  • 3 tsp Soy sauce
  • 2 cloves Garlic crushed
  • 2 tbsp Lime juice
  • 150 g Assorted salad greens
  • 1/3 c Mint leaves
  • 1/3 c Basil leaves
  • 1/4 c Coriander leaves
  • 1 Cucumber sliced
  • 2 Red chillies chopped
  • 3 tbsp Soy Sauce extra
  • 2 tbsp Lime juice extra
  • 2 tsp Palm sugar
  • 2 Kaffir lime leaves shredded

Method
 

  1. Place steak, soy sauce, garlic and lime juice in a bowl and allow to stand for 10 minutes. Cook steak on a preheated hot char grill for 1-2 minutes on each side or until cooked to your liking. Cover steak and set aside. Arrange lettuce, mint, basil, coriander and cucumber on serving plates. Slice beef thinly and place on top of salad.
  2. Combine all ingredients and give a good shake to dissolve sugar and mix the flavours. Pour dressing over the salad and serve.

Notes

Source: Marie Claire – Cooking Pg. 98