Thai beef salad

Recipe from: 6 October 2010
thai salad

Ingredients 14
Servings 1
Minutes 15 mins


Serving Change
  • 2
    large rump steaks
  • 3
    garlic cloves
  • 3
    piece of ginger, peeled and roughly chopped
  • 1 - 2
    chillies, roughly chopped
  • 3
  • 1
    lemon, juiced
  • 2
    fish sauce
  • 3
    soy sauce
  • 1/2
    vegetable oil
  • 1
    lettuce per person
  • 2
    peppers, finely sliced
  • 2
    large carrots, finely sliced
  • 1
    packet bean sprouts
  • 1
    packet sugar snap peas, finely sliced


15 mins
For the steaks, drizzle with some soy sauce and sprinkle with cracked black pepper.
Grill to your liking.
Allow to rest and come to room temperature while you make the dressing and salad.
For the dressing, bash the garlic, ginger, chillies and sugar in a pestle and mortar until a thick paste is formed.
Add the lemon juice, fish sauce and soy sauce and mix well. Stir in the oil.
To assemble the salad. Place the lettuce and other vegetables on a plate, cover with the sliced steaks and drizzle over the dressing.

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