Tag Archives: thai beef salad

Thai beef salad

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Here’s another light, easy salad for those lazy summer days. The first time I made it, I followed the recipe for the coriander and chilli dressing, but changed all the vegetables in the salad (taking out the red onions because I don’t like them very much, throwing in various things that I wanted to use up, adding some mixed lettuce and bean sprouts for the vitamins). The dressing was totally overwhelming when I tasted it straight, but very good in the salad.

The next timeI made it, I tried to add some extra fat into the recipe by mixing coconut milk powder into the dressing.  It was so good I practically drank it. I’d also recommend the coconut milk version for anyone who doesn’t like too much chilli.

Ingredients

For dressing

  • 2 fresh red thai chillies, seeded and coarsely chopped
  • 1 stick lemongrass, coarsely chopped
  • 2/3 bunch fresh coriander
  • 3 cloves garlic
  • 1/3 cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons coconut milk powder

For salad

  • Canola oil spray
  • 400g been rump steak
  • 100g mixed lettuce leaves
  • 2 large handfuls bean sprouts
  • 100g cherry tomatoes
  • 1/2 a red capsicum, cut into bite-sized pieces
  • 1 lebanese cucumber, finely sliced
  • 1/4 cup thai basil leaves
  1. To make the dressing, combine all ingredients except the dressing in a blender and process until smooth. It will be necessary to stop every ten or twenty seconds to scrape down the sides.
  2. To make the coconut dressing, combine about half the chilli paste with the coconut milk powder, and stir until the coconut has dissolved. Add 1tbsp of boiling water to make into a runny dressing.
  3. Spray the canola onto a hot frypan, and fry the beef for three minutes on each side or until well done.  Remove and allow to rest for five minutes before slicing finely.
  4. To serve, toss the beef with all other salad ingredients in a large bowl. Divide between bowls and serve with the two dressings in different bowls.

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