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Thai Beef Salad

recipe from abbylidiastephanie.blogspot.com

Thai Beef Salad
adapted from Stephanie's Thai Style Beef Salad, pg 157
serves 2

1 x 400g rump steak
2 spring onions, finely sliced
1 capsicum, chopped
2 tomatoes, chopped
1 small cucumber, cut into quarters and sliced
handful mint leaves, chopped
handful coriander leaves (I use the stems too), chopped
handful cashews (peanuts would be nice too), toasted
your choice of noodles (I used 2 cakes wholewheat egg noodles)

2 tbsp peanut oil
1 tbsp fish sauce
1 tbsp oyster sauce

2 tsp brown sugar
1 spring onion, finely minced
1 small red chilli, finely chopped
1 large clove garlic, finely minced
1 tbsp fish sauce
juice of 1 lime, or half a lemon

Mix marinade ingredients and pour over steak in a shallow dish. Turn the steak over to make sure both sides are coated and cover and refridgerate overnight.

Combine all dressing ingredients in a bowl, leaving to let sugar dissolve. Taste for balance and adjust with more sugar, fish sauce, or lime juice as needed.

Toast cashews if using. Heat a saucepan of water for the noodles.

For the steak, heat a fry pan, griddle or bbq to very hot and grill steak for a few minutes each side, or to suit. Move to a clean board and rest for a few minutes. While the steak is resting, cook the noodles as per packet instructions (mine took 2 minutes). Slice steak into strips.

Drain noodles and add to a large bowl with all remaining salad ingredients. Pour dressing over and toss well. Divide salad among 2 bowls and top with steak. Pour over any dressing left in the bottom of the bowl. Sprinkle over cashews.