Thai beef salad with lime dressing

January 6, 2009 (Last Updated: January 11, 2019)
Thai beef salad with lime dressing recipe

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.

To drink: Antonij Rupert Nemesia’s rich palate, with hints of honey and spice, pairs perfectly with the spicy beef.

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.

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