Thai Beef Salad

For a light summer salad crammed with aromatic spices, make Ching-He Huang's scrumptious dish
By Ching-He Huang
Thai Beef Salad
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 4 tbsp groundnut oil
  • 1 tsp chinese five spice
  • 4 sirloin steaks, (250g each)

For the salad

  • 4 spring onions, finely sliced
  • 4 cm cucumber, sliced
  • 2 stalks lemongrass, finely sliced
  • 4 red onions, small, finely sliced
  • 3 red chillies, seeds removed, chopped
  • 4 tbsp fish sauce
  • 4 tsp brown sugar
  • 8 tbsp limes, juice
  • 1 tbsp mint leaves
  • 1 pinches salt
  • 1 pinches pepper

For the garnish

  • 2 tbsp coriander leaves
  • 1 bunches leaves watercress

Method

1. Heat the oil in a heavy frying pan and fry the steak for 3 minutes on each side, if you like your meat medium-rare, or longer if you for well-cooked meat. Remove from the pan and sprinkle with five spice powder. Leave the steaks on one side to cool before cutting into strips.


2. Combine all the ingredients for the salad and spoon into a serving bowl. Place the beef strips on top of the salad and sprinkle with coriander and watercress leaves before serving.

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