Meals and Courses

Marinated Thai Beef Salad

prep 25 mins cook 15–18 mins
  • 150 g (5 oz) long-grain white and wild rice mixed
  • finely grated rind and juice of 2 limes
  • 700 g (1 lb 6 oz) thick cut sirloin or rump steak
  • 2 tablespoons sesame oil
  • 2 courgettes
  • 2 carrots
  • 4 spring onions, thinly sliced
  • 2 garlic cloves, roughly chopped
  • 1 large mild red chilli, deseeded and chopped
  • 4 cm (1½ inch) piece of fresh root ginger, peeled and cut into thin strips
  • 2 tablespoons soy sauce
  • 4 tablespoons dry sherry or water
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons caster sugar
  • small bunch of coriander or mint, roughly torn

Cook the rice in a saucepan of boiling water for 15–18 minutes or until just tender. Drain, rinse in cold water, drain thoroughly and put into a bowl with the lime rind and juice and toss together. Cover and set aside. Brush the steaks with the sesame oil then cook in a preheated frying pan over a high heat for 1–3 minutes each side, depending on preference. Transfer to a shallow non-metallic dish.

Cut the courgettes and carrots into long thin slices with a vegetable peeler, add to the hot frying pan with the spring onion, garlic, chilli and ginger and fry briefly for 30 seconds. Transfer to the dish with the steak. Add the soy sauce, sherry or water, fish sauce and sugar to the pan and warm gently. Pour over the steak and vegetables, allow to cool, then chill until required.

When ready to serve, transfer the rice to a salad bowl. Add the vegetables and sauce and the torn herbs and toss to combine. Cut the steak into thin slices and arrange on top of the rice salad.

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