Thai Beef Salad

Thai Beef Salad



500g boneless sirloin beef steaks, excess fat trimmed
1 butter lettuce, leaves separated, washed, dried, torn
1 large red capsicum, quartered, deseeded, cut crossways into thin strips
1&1/2 cups bean sprouts, trimmed
6 green shallots, trimmed, sliced
1/4 cup loosely packed fresh coriander leaves
1/4 cup shredded fresh mint
1/3 cup fresh lime juice
2 tsp fish sauce
1 tsp soy sauce
1 large garlic clove, finely chopped
1-2 small fresh red chillies, deseeded, finely chopped
Pinch of caster sugar
Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.

Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well.

Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.

Serves 4

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Midwest Foods Dubbo