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
- 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
Preheat the grill.
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.
Season the steak and grill to your liking, then slice it thinly.
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.
To drink: You can find palm sugar, Thai lime leaves and Asian greens at most Asian or Indian supermarkets.