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Thai Style Beef Salad
4-6 thick-cut frying steaks, such as sirloin or rump (about 150-200g per person) a splash of fish sauce salt and ground black pepper, to taste 1 tbsp neutral oil 3 lebanese cucumbers or 1 telegraph cucumber, cut into small batons 1 small red onion, halved and finely sliced 4 spring onions, thinly sliced 24 cherry tomatoes, halved 40 mint leaves, torn 4 tbsp coriander, chopped ⅔ cup Chilli Jam or thai sweet chilli sauce (see below) 4 tbsp lime juice
© Annabel Langbein Media
Rub the steaks with the fish sauce and season them with salt and pepper. Heat the oil in a large frypan and cook the steaks for 2-3 minutes on each side or until done to your liking. They can also be grilled over high heat on the barbecue.
Rest the meat for at least 5 minutes after cooking before angle slicing thinly across the grain. If preparing the meat ahead of time, make the salad in advance and slice the steaks just before serving.
Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.
Mix together the Chilli Jam and lime juice, pour over the salad and toss to combine.
If you don’t have Chilli Jam in the fridge, you can substitute ⅔ cup sweet chilli sauce mixed with the finely grated zest of 2 limes and 2 tsp fish sauce.
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