Meals and Courses

Thai Beef Salad with Herbs

cook 10 mins
  • 5 tablespoons Thai fish sauce
  • finely grated rind and juice of 1/2 lime
  • 2 teaspoons caster sugar
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 1 lemon grass stalk, finely chopped
  • 1 red chilli, finely chopped
  • handful of chopped fresh coriander
  • handful of chopped mint
  • 1 tablespoon vegetable oil
  • 500 g (1 lb) beef steak
  • 250 g (8 oz) cherry tomatoes
  • 1/2 cucumber, thinly sliced
  • handful of salad leaves
  • Mix together the fish sauce, lime rind and juice and sugar until the sugar dissolves, then stir in the garlic, ginger, lemon grass, chilli and herbs to make a dressing.
  • Rub the oil over the steak and season to taste. Cook in a smoking hot griddle pan for 2–3 minutes on each side, then remove from the pan and cut into slices.
  • Place the quartered tomatoes, cucumber and salad leaves on a serving plate, arrange the warm beef on top and drizzle with the dressing. Serve immediately.
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