Recipe
Thai Beef Salad
Fresh, zesty, and packed with flavour — this Thai beef salad combines juicy grilled steak, crisp veggies, vermicelli noodles, and a tangy dressing. A quick, healthy dinner that’s big on taste and easy to make.
- Serves 4
- Prep Time 10 mins
- Cooking Time 10mins
Ingredients
- Serves 4
Method
- Rub steaks with oil and season. Preheat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Transfer to a plate covered loosely with foil for 5 minutes to rest.
- Meanwhile, prepare noodles according to packet instructions. Rinse with cold water and drain well.
- Place noodles, salad leaves, tomatoes, cucumber, onion, coriander and half the dressing into a large bowl. Toss well.
- Thinly slice steak across grain and add to salad. Drizzle with remaining dressing and gently toss again to combine.
- Divide salad among bowls, sprinkle with peanuts and chilli and serve with lime wedges.
Tips
- Thai salad dressings are readily available at supermarkets and Asian grocers. Alternatively use a sweet chilli sauce or make your own Thai dressing – it will usually consist of lime juice, fish sauce, brown sugar, garlic, chilli and a little oil.
- Sirloin, oyster blade, eye fillet or porterhouse steak would also be delicious in this recipe.
- Resting the steaks before slicing will ensure tender and juicy beef.
- Swap Lebanese cucumbers for baby cucumbers (qukes); add mint and/or Thai basil leaves to the salad, if desired.