All Recipes

Thai beef salad

Prep

15-30 mins

Total

50 MIN

Servings

4 Servings

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

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.

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.

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.

Step 4

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

Step 5

Dressing: Whisk ingredients together.

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