THAI BEEF SALAD RECIPES RECIPES

Name: Thai beef salad
Cook time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 500 gram beef rump steak; 3 (390g) lebanese cucumbers, thinly sliced lengthways; 4 fresh small red thai chillies, sliced thinly; 4 green onions, thinly sliced; 250 gram cherry tomatoes, halved; 1/4 cup firmly packed fresh vietnamese mint leaves; 1/2 cup firmly packed fresh coriander leaves; 1/2 cup fresh thai basil leaves; 1 tablespoon grated palm sugar; 2 teaspoon soy sauce; 1 clove garlic, crushed

THAI BEEF SALAD RECIPE - AUSTRALIAN WOMEN'S WEEKLY F…

Thai beef salad recipe - Australian Women's Weekly F… image

Light, fresh and packed with tangy flavours, this classic Thai beef salad is great for a healthy, hearty lunch or a simple low-carb dinner.

Categories Starter, Side, Main, Midweek Dinner, Workday lunches

Total Time 10 minutes

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
500 gram beef rump steak
3 (390g) lebanese cucumbers, thinly sliced lengthways
4 fresh small red thai chillies, sliced thinly
4 green onions, thinly sliced
250 gram cherry tomatoes, halved
1/4 cup firmly packed fresh vietnamese mint leaves
1/2 cup firmly packed fresh coriander leaves
1/2 cup fresh thai basil leaves
1 tablespoon grated palm sugar
2 teaspoon soy sauce
1 clove garlic, crushed

Steps:

Combine 2 tbs of the fish sauce and 1 tbs of the juice in medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl.
Place sugar, soy sauce, garlic, remaining fish sauce and remaining juice in a bowl and mix to combine.
Add sliced beef to salad with dressing, toss gently to combine.

Nutrition Facts : ServingSize Serves 4

THAI BEEF SALAD RECIPE - AUSTRALIAN WOMEN'S WEEKLY F…

Thai beef salad recipe - Australian Women's Weekly F… image

Light, fresh and packed with tangy flavours, this classic Thai beef salad is great for a healthy, hearty lunch or a simple low-carb dinner.

Categories Starter, Side, Main, Midweek Dinner, Workday lunches

Total Time 10 minutes

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
500 gram beef rump steak
3 (390g) lebanese cucumbers, thinly sliced lengthways
4 fresh small red thai chillies, sliced thinly
4 green onions, thinly sliced
250 gram cherry tomatoes, halved
1/4 cup firmly packed fresh vietnamese mint leaves
1/2 cup firmly packed fresh coriander leaves
1/2 cup fresh thai basil leaves
1 tablespoon grated palm sugar
2 teaspoon soy sauce
1 clove garlic, crushed

Steps:

Combine 2 tbs of the fish sauce and 1 tbs of the juice in medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl.
Place sugar, soy sauce, garlic, remaining fish sauce and remaining juice in a bowl and mix to combine.
Add sliced beef to salad with dressing, toss gently to combine.

Nutrition Facts : ServingSize Serves 4

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