• If you’re looking for a satisfying, light lunch that’s full of flavour, look no further than Thai beef salad with lime dressing. This is a deliciously zesty dish that’s full of fresh flavours.

    Thai beef salad with lime dressing

    Serves: 4
    Cooking Time: 20

    Ingredients

    • 2 garlic cloves
    • 1 red chilli, seeded
    • 30ml (2 tbsp) palm sugar, or to taste (see Cook’s Tip below)
    • 30ml (2 tbsp) fish sauce, or to taste
    • juice of 3 limes
    • 5ml (1 tsp) lime zest, grated
    • 2 Thai lime leaves, shredded (see Cook’s Tip below)
    • salt and freshly ground black pepper, to taste
    • 200g rump steak
    • 250g radishes, sliced
    • ½ bunch of spring onions, sliced at an angle
    • a handful of mangetout, lightly blanched
    • a handful of baby beans, lightly blanched
    • ½ cucumber, peeled, seeded and sliced at an angle
    • 125ml (½ cup) mixed Asian greens (see Cook’s Tip below)
    • 250g bean sprouts
    • 150g unsalted peanuts, toasted
    • fresh coriander, to garnish
    • 15ml (1 tbsp) sesame seeds, lightly toasted

    Instructions

    1

    Preheat the grill.

    2

    For the dressing, pound the garlic and chilli together in a pestle and mortar. Add the palm sugar and fish sauce, and pound to a paste. Add the lime juice, zest and lime leaves, and mix.

    3

    Season the steak and grill to your liking, then slice it thinly.

    4

    Toss the vegetables, greens and sprouts in the dressing, then layer it with the steak and peanuts on a serving platter. Garnish with fresh coriander, sprinkle with the sesame seeds and serve.

    Notes

    To drink: You can find palm sugar, Thai lime leaves and Asian greens at most Asian or Indian supermarkets.

    ALSO SEE: Chicken Caesar salad pasta bowl

    Chicken Caesar salad pasta bowl