A delicious Thai beef salad with a mix of fresh vegetables, herbs, and a tangy dressing, perfect for lunch or a light dinner.
Ingredients 12
Dressing
4 lime, juiced to make approximately 100 ml
50 ml fish sauce
50 ml sugar syrup, combine 30g sugar with 30g hot water
2 bird's eye chillies, chopped
Salad
600 g beef rump
2 tbsp rice bran oil
1 red onion, thinly sliced
1 punnet cherry tomatoes, halved
1 cucumber, sliced
1⁄2 bunch mint, leaves picked
1⁄2 bunch coriander, leaves picked
200 g salad leaves, washed
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Method 4
In a small bowl mix the , , and together and stir to combine. Set aside.
Heat the pan to a high heat for 2 minutes. Place on the chopping board, lightly rub with and salt, then place in the hot pan to cook for 3-4 minutes on each side (for medium cooked).
Remove from the pan and rest on your chopping board for 5 minutes before slicing.
Meanwhile, halve , slice , pick , pick , add to a mixing bowl, along with the . Toss the sliced beef through and then pour over the dressing and gently mix. Transfer onto a plate to serve.
Songkran Fa-A-Loon's tips
If you're serving this to guests, prepare the salad ingredients and dressing in advance, but toss them together right before serving to keep everything crisp and fresh.
