Thai beef salad with lemongrass dressing

Recipes / Salads

For an alternative option on the barbecue, try a healthy Asian inspired salad.

Recipe «Thai beef salad with lemongrass dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp finely chopped palm sugar, 1 stalk lemongrass, white part only, finely chopped, 1 tsp finely grated ginger , 1 tsp sesame oil, 1 large beef rump steak, 1 tbsp coarsely ground mixed pepper medley , 3 Lebanese cucumbers, thinly sliced lengthways, 1 x 250g punnet cherry tomatoes, halved, 1 long fresh red chilli, thinly sliced diagonally, 1/2 cup Thai basil leaves, 1/2 cup round mint leaves, 1/2 cup coriander leaves, 1/4 cup coarsely chopped toasted peanuts, 4 kaffir lime leaves, finely shredded.

Ingredients:

  • 2 tbsp fish sauce 
  • 2 tbsp lime juice 
  • 2 tbsp finely chopped palm sugar 
  • 1 stalk lemongrass, white part only, finely chopped 
  • 1 tsp finely grated ginger 
  • 1 tsp sesame oil 
  • 1 large beef rump steak 
  • 1 tbsp coarsely ground mixed pepper medley 
  • 3 Lebanese cucumbers, thinly sliced lengthways 
  • 1 x 250g punnet cherry tomatoes, halved 
  • 1 long fresh red chilli, thinly sliced diagonally 
  • 1/2 cup Thai basil leaves 
  • 1/2 cup round mint leaves 
  • 1/2 cup coriander leaves 
  • 1/4 cup coarsely chopped toasted peanuts 
  • 4 kaffir lime leaves, finely shredded 

Instructions

  1. Combine the fish sauce, lime juice, sugar, lemongrass, ginger and sesame oil in a small jug. Place the steak in a glass or ceramic bowl and pour over one-third of the dressing. Cover with plastic wrap and place in the fridge for about 1 hour to marinate.
  2. Preheat a barbecue or char-grill on high. Drain the marinade from the steak and sprinkle with the mixed pepper, gently pressing with fingers. Cook on barbecue or char-grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest. Thinly slice.
  3. Place the cucumber, tomato, chilli, basil, mint and coriander in a large bowl and drizzle with the remaining dressing. Gently toss to combine. Place on serving plates. Top with beef and sprinkle with peanuts and lime leaves. Serve immediately.