2017-08-21

Thai Beef Salad

( rating - rate this recipe)
On the table in 30 minutes, this Thai Beef Salad is a great option when you feel like a lighter meal full of fresh, tangy & spicy flavours. Bulk it up with egg or rice noodles for a more filling meal. We love the extra crunch added by the toasted rice mixture, which is suprisingly easy to make. 
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4-5 Serves 4-5
Excellent source of iron Excellent source of iron
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Ingredients

 

Dressing

  • 2 clove garlic
  • 1 jalapeno or green chilli (halved)
  • 2 limes (juiced)
  • 2 Tbsp roasted sesame oil
  • 3 Tbsp fish sauce
  • 3 Tbsp minced lemongrass (see tips & tricks)
  • 2 teaspoons brown sugar
  • ½ teaspoon red chilli flakes

Salad

  • 500g Quality Mark Rump Steak, or 2 thick-cut sirloin or Scotch fillet steaks
  • 1 Tbsp cooking oil
  • 4 medium shallots (thinly sliced)
  • ½ cup fresh mint leaves (loosely packed, roughly chopped)
  • 6 Tablespoons roughly chopped cilantro leaves and stems
  • 4 Tablespoons uncooked rice
  • 250g mesclun salad, or your choice of greens
  • 1 punnet cherry tomatoes, halved

 

Method

Dressing:

Combine the garlic, one of the chilli halves, lime juice, sesame oil, fish sauce, lemon grass, brown sugar and chilli flakes in a food processor or nutri bullet until roughly chopped and combined. Taste and adjust seasonings with additional lime juice, fish sauce or sugar if needed. Set aside in a small bowl. Slice the remaining chilli into thin round slices and stir through the dressing. 
 

Salad:

Toast the rice in a small frying pan over medium heat. Stirring often until the rice is toasted and golden. This should take about 10 minutes. Let the rice cool and then grind into a coarse powder using a mortar and pestle or spice grinder.  

Heat the oil in a frying pan over medium high heat. Sear the steak until it is well browned on one side. Flip and cook until the second side is dark brown and the meat is medium-rare. Based on a steak approx 2cm thick, this should take 3-4 mins each side for medium-rare. Transfer to a plate and cover losely with tin foil, allowing the steak to rest for 5 minutes. Slice the steak into thin slices. 

Arrange the mesclun salad leaves on a platter. In a medium bowl, combine the beef, shallots, cherry tomatoes, mint, and coriander and place on top of the mesclun leaves. Stir the dressing and pour it on top. Toss gently and sprinkle over the ground toasted rice

This is a lighter meal, however you could bulk it up with the addition of egg or rice noodles if desired. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 374.6g
Energy kJ (kcal) 1902(454)
Protein (g) 42
Fat (g) 20.5
Saturated (g)
4.9
Carbohydrate (g) 23.3
Sugars (g)
12.6
Dietary Fibre (g) 4.0
Sodium (mg) 1125
Iron (mg) 5.7
Zinc (mg) 6.0
Vitamin B12 (ug) 2.8
Vitamin D (ug) N/A
Selenium (ug) 5.5
Recipe analysis based on 4 serves and lean rump beef steak. 
Note: The fish sauce used in the dressing is extremely high in sodium. If a member of the family has hypertension and is advised to reduce salt (sodium) intake, serve the dressing on the side so people can add their own or when making the dressing, take out a small portion of blended sauce before adding the fish sauce. 
  • If using fresh lemongrass remove the tough outer leaves and slice the tender white core. You can also use store-bought lemongrass paste
  • For more spice add an extra jalapeno or green chilli
  • Avocado, sliced cucumber or capsicum would also go well in this salad.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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