Description
This vibrant Thai Beef Salad features tender, juicy beef paired with fresh vegetables, aromatic herbs, and a zesty dressing. With the perfect balance of savory, spicy, and tangy flavors, this salad is refreshing and satisfying, making it a perfect light meal or side dish. The addition of fresh herbs and toasted peanuts takes this dish to the next level!
Ingredients
For the Dressing:
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1½ tbsp fresh lime juice
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1 garlic clove, crushed
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1 tbsp finely chopped palm sugar
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1 tbsp fish sauce
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2 tsp sesame oil
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1 tsp Coles Asia soy sauce
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2 tsp finely grated fresh ginger
For the Salad:
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1 (about 680g) beef rump steak
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1 x 200g packet grape tomatoes, quartered
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1 continental cucumber, halved lengthways, thinly sliced diagonally
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1 red onion, halved and cut into thin wedges
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2 long fresh red chillies, halved, deseeded, and thinly sliced lengthways
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1 bunch fresh mint, leaves picked, large leaves torn
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1 bunch fresh coriander, leaves picked
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1 bunch fresh Thai basil, leaves picked, large leaves torn
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55g (1/3 cup) toasted peanuts, coarsely chopped
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4 makrut lime leaves, centre veins removed and finely shredded
Instructions
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Prepare the Dressing:
In a small bowl, combine lime juice, crushed garlic, palm sugar, fish sauce, sesame oil, soy sauce, and grated ginger. Stir until the sugar is dissolved and the dressing is well combined. Set aside. -
Cook the Beef:
Heat a grill or frying pan over medium-high heat. Season the beef rump steak with salt and pepper, then cook for about 3–4 minutes on each side for medium-rare, or until cooked to your preference. Let the steak rest for a few minutes, then slice thinly against the grain. -
Prepare the Salad:
In a large mixing bowl, combine the quartered grape tomatoes, cucumber slices, red onion wedges, and sliced chillies. Add the fresh herbs (mint, coriander, and Thai basil) and toss gently to combine. -
Assemble the Salad:
Arrange the sliced beef on top of the vegetable mixture. Drizzle the prepared dressing over the salad and toss gently to coat everything in the flavorful sauce. - Garnish and Serve:
Sprinkle the toasted peanuts and shredded makrut lime leaves over the salad before serving. Enjoy immediately.
Notes
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If you prefer a spicier salad, leave the seeds in the red chillies or add extra chillies to taste.
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This salad can be served warm or cold. If making ahead, store the salad components and dressing separately, then assemble just before serving.
- For a lighter option, you can use chicken or tofu instead of beef.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai