2 spring onions (scallions), sliced thinly, diagonally
half a cucumber, halved lengthwise, then sliced
2 tomatoes, seeds removed and sliced in thin wedges
2 handfuls of any salad leaves (cos, gem, lamb’s lettuce, etc)
a handful of fresh coriander leaves, finely chopped
8 Thai Basil leaves, finely chopped (optional) or ordinary mint leaves
1 Tbsp toasted peanuts, or toasted rice powder, chopped semi fine – medium (optional)
Thai Beef Salad Dressing
2 Thai red chillies, finely sliced (more or less, to taste)
1 small garlic, crushed
3 Tbsp fish sauce
3 Tbsp lime juice or rice wine vinegar (ordinary clear vinegar will do too)
1 tsp white sugar
2 tsp palm sugar
Let’s cook the steak.
Heat a griddle or frying pan on high heat with a little oil if needed, I don’t bother. When it is smoking hot, cook the steak for about 2 minutes on each side, turning it every 30 seconds or so. This is a very quick step. When done, take it out onto a plate and set aside to cool.
Mix all the dressing ingredients together in a small saucepan, bring to a simmer and cook gently for 5 minutes.
You are now ready to serve the salad. Warm or room temperature, your choice.
When the steak is cool enough to handle (while the sauce is simmering), slice it thinly and place in a bowl.
Add all the other salad ingredients, apart from the peanuts, and place in the bowl with the beef.
Add the dressing and toss everything thoroughly.
Dish out onto a serving platter, top with the peanuts and serve immediately.
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