All Recipes

Thai beef salad

Prep

15-30 mins

Total

50 MIN

Servings

4 Servings

Thai beef salad

Ingredients

  • 2

    cm

    Piece lemon grass stalk (white part only), finely chopped*

  • 2

    tbsp

    Lime juice

  • 1

    tbsp

    Soy sauce

  • 2

    tsp

    Sesame oil

  • 300

    g

    Sirloin steak

  • 1

    Large carrot

  • 1

    Lebanese cucumber

  • 50

    g

    Snow peas**

  • 2-3

    Spring onions

  • -

    Handful mint leaves, torn

  • -

    Handful coriander leaves

  • 2

    cups

    (70g) crispy noodles

  • 1/4

    cup

    Wattie's creations sweet chilli sauce

  • 1

    tbsp

    Lime juice

  • 1

    tbsp

    Fish sauce

Instructions

  1. Step 1

    Whisk together marinade ingredients. Place steaks in a low sided dish and pour over marinade. Toss to coat. Cover. Refrigerate for 30 minutes or longer if you wish.

  2. Step 2

    Prepare salad ingredients. Cut carrots and cucumber into thin matchstick pieces. Trim snow peas and spring onions, cut into thin strips. Place in a mixing bowl with the mint and coriander leaves.

  3. Step 3

    Remove steaks from marinade. Heat a frying pan and cook steaks over a high heat for 2-3 minutes each side until steak is done to your liking. Alternatively, these can be cooked on a preheated BBQ. Remove the steaks from the heat and allow to rest for 5 minutes. Slice steaks thinly on an angle across the grain.

  4. Step 4

    Just before serving toss meat into the prepared salad with the crispy noodles and dressing with a lime wedge if you wish.

  5. Step 5

    Dressing: Whisk ingredients together.

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