Recipe: Thai Beef Salad

I had the best thai beef salad up at Siam Thai in Mooloolaba recently and managed to get a hold of the recipe – enjoy! Serves 2. You can substitute lime juice for the lemon juice, and palm sugar instead of the brown sugar for a more traditional flavour. Add or remove the sml chillies in the dressing to suit (1 is medium-hot).

thai-beef-salad

INGREDIENTS

300g rump steak
1/2 cup mint leaves
1/2 cup coriander leaves
250g cherry tomatoes, halved
1/4 cup spring onions, roughly chopped
1/2 sml red onion, roughly chopped
1 lebanese cucumber, peeled & roughly chopped
2 long red chillies, deseeded and roughly chopped
1/4 red capsicum, deseeded and thinly sliced (optional)
1/4 green capsicum, deseeded and thinly sliced (optional)
1 iceberg or butter lettuce
250g jasmine rice
1 handful roasted, unsalted peanuts

DRESSING
2 coriander roots, trimmed, well rinsed and roughly chopped 
2 garlic cloves
1 sml red chilli 
3 teaspoons fish sauce
5 teaspoons lemon juice
2 teaspoons brown sugar

METHOD

To make the dressing, pound the coriander roots, garlic and chilli to a fine paste in a mortar with a pestle. Add the fish sauce, lemon juice and brown sugar and stir to combine, set aside.

Add 1 tbsp olive oil and a pinch of salt & pepper in a plastic bag with the steak and shake to coat well, then sear on a BBQ and cook until medium rare (or to your liking), put on a plate and cover with foil to let it rest.

Add all the ingredients to a bowl, slice the steak in to long, thin strips, add the dressing and toss well. Serve on a bed of lettuce leaves with (microwave) rice and top with crushed peanuts. Healthy & delicious!

Best Pad Thai in Sydney

Updated: DJ’s has been replaced by Thai Riffic in Westfield Sydney – see this post.

 


If you love your pad thai and are in Sydney then head to the noodle bar in the David Jones food court on Market St, Sydney, where for around $15 you’ll get one of the most delicious pad thai’s in town.