Bring freshness to the table and enjoy a lighter dinner option with this tasty Thai salad. It’s the perfect balance of melt-in-the-mouth seared steak, gorgeous herby goodness and crunch. Don’t worry if you can’t find palm sugar: regular light brown or even white sugar will still do the trick!
How To: Ultimate Thai Beef Salad
1 tbsp vegetable oil
2 x 200g (7 oz) beef rib eye steaks
1 small onion, sliced
1 cucumber, halved, deseeded and sliced
2 small tomatoes, cut into wedges
1 large red chilli, finely sliced
½ cup mint leaves
¼ cup sliced spring onion (scallions)
steamed rice to serve (optional)
Marinade:
1 tbsp fish sauce
1 tsp shaved palm sugar or light brown sugar
½ tsp ground black pepper
Dressing:
3 tbsp fish sauce
2 tbsp shaved palm sugar or brown sugar
2 tbsp lime juice
- Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes.
- For the dressing, whisk together fish sauce, lime juice and sugar.
- Heat oil in a frying pan over high heat. Cook steaks for 3-4 minutes each side (medium-rare) or until cooked to your liking. Remove the steaks from the heat and rest for 10 minutes before cutting into thin slices.
- Place the onion, cucumber, tomato, chillies, mint, spring onion and sliced steak in a large bowl. Add about half the dressing and mix. Taste and add more dressing if needed. Toss to combine. Serve with steamed rice (optional). – Satisfy your salad cravings with our best beef salad recipes!
