I’m calling it a Thai Style Beef Salad because it’s not something you’d find in Thailand. It’s highly in-authentic but a quick, healthy weeknight meal. You will need some Thai Chilli Jam though, and I highly recommend making your own. This is a great recipe to learn how to balance flavours in a dish properly.
It’s a very freeform salad, use whatever you want – I was making carrot cake cupcakes at the time (is it carrot cupcakes or carrot cake cupcakes?) and so I put in some leftover grated carrot.
Thai Style Beef Salad
Prep time
Cook time
Total time
Serves: 2
Ingredients
for the steak
- 400g rump steak - marinated in below ingredients
- 1 tbsp oyster sauce
- ½ tsp fish sauce
- ½ palm sugar
- ½ tsp sesame oil (optional)
for the salad dressing
- 1 stalk lemongrass, outer leaves discarded and finely sliced
- 1 long red chilli, seeds discarded
- 1 small clove garlic, diced
- ½ tbsp fish sauce
- ½ tsp palm sugar
- 2 tbsp Thai Chilli Jam
- juice of 1 lime
for the salad
- 200g salad mix, washed
- ½ cucumber, sliced lengthwise and thinly sliced
- ½ red onion, thinly sliced
- 10 cherry tomatoes, halved
- ½ carrot, grated
- chopped mint, about 2 tbsp
- chopped coriander, about 2 tbsp
- chopped shiso leaves, about 2 tbsp (optional)
- 4 tbsp toasted peanuts, roughly chopped
Instructions
- Make the beef marinade and rub it into the rump steak. Set aside for about half an hour.
- Prepare the salad dressing by pounding the lemongrass, chilli and garlic in a mortar and pestle until the ingredients break down into small, shredded pieces - it doesn't need to be perfectly smooth. Add fish sauce, palm sugar, chilli jam and lime juice and taste for balance - it should be hot, salty, sweet and sour.
- Heat oil in a grill pan until it's just started to smoke, then cook the beef to your liking. I like to flip steaks several times as it provides a more even browning and less likelihood of overcooking. If you need tips on how to cook steak, have a look here.
- While your steak is resting, toss two thirds of the dressing with the salad ingredients in a large bowl, then place into two individual serving bowls.
- Slice beef into thin slices, across the grain and place on top of salad. Top with remaining dressing and toasted peanuts.
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