Thai beef salad

Cook beef specifically for this recipe or use leftovers. The result is always fabulous.
thai beef salad

Recipe from: 02 January 2013
Preparation time: 10 min
Cooking time: 10 min


  • 125
    PnP brown rice
  • 750
    rump steaks, sirloin or fillet -
  • seared and sliced into thin strips
  • 80
    lime juice
  • 2
    fish sauce
  • 2
    medium chillies - finely sliced
  • 2
    ginger - finely sliced
  • 1.5
    PnP brown sugar or palm sugar
  • 80
  • 125
    mint leaves
  • 1
    medium red onion, or 1 bunch spring
  • onions - sliced
  • 1
    medium cucumber - sliced
  • 1
    dash milled pepper
Servings: Change Serving


Heat a dry pan. Add rice and toast for 4-5 minutes, until it begins to pop. Keep a vigilant eye on it, or it will burn.

Remove and toss rice into a bowl with beef. Combine remaining ingredients, except herbs, spring onions and cucumber in a small pot and gently heat to warm through.

Pour dressing over beef and rice and add herbs, onion and cucumber.

Serve as is or with steamed jasmine rice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  summer  |  sear  |  beef  |  rice

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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