Thai Beef Salad

Thai Beef Salad

0:15 To Prep
0:40 To Cook
8 Servings
Average Rating
Difficulty Medium

The freshness of the herbs is what makes this salad taste so good.


  • 600g Rump steak or scotch fillet
  • 2 garlics - crushed
  • 1 long red chilli - seeded and diced
  • 1 Tbs lemongrass - finely chopped
  • 2 kaffir lime leaves - finely shredded
  • 1 Tbs Fish sauce
  • 1 cup Fresh lemon juice
  • 2 Tbs Caster sugar
  • 1 small red onion - finely diced
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 Lebanese cucumbers - halved, seeded, sliced
  • 1 cup snowpea sprouts - cut to 3cm lengths
  • 1 rice noodles (optional)

Step 1

Preheat oven to 180°C.

Step 2

Heat the pan over medium heat, add oil and brown meat all over.

Step 3

Place beef in pan in the oven (uncovered), roast for 25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast or 50°C for a steak cooked using the Frypan.

Step 4

Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.

Step 5

Slice beef very thinly and set aside while you make the dressing.

Step 6

Place all dressing ingredients in a screw top jar and shake well to combine.

Step 7

Place combined salad ingredients on a serving platter and top with beef slices.



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