M i n d f u l c o o k i n g  

Thai Beef Salad 

Ingredients 
 
300g beef sirloin 
1 red onion, thinly sliced 
1/2 cucumber, halved and thinly sliced 
1/2 a cup of bamboo shoots 
1/2 a cup of baby watercress 
 
Dressing 
5-10 small garlic cloves (2-3 large ones) 
5 birdā€™s eyes chillies (or finger chillies) 
3 tablespoons fish sauce (or salt) 
3 tablespoons fresh lime juice 
1 tablespoon palm sugar (or brown sugar) 
 
Herbs 
A large bunch of fresh coriander leaves 
4-5 sprigs of spring onion, finely chopped 
A large bunch of fresh mint leaves 
A large bunch of fresh thai basil leaves 
 
 
Method 
 
1. Preheat a non-stick griddle pan. Alternatively, use the barbeque. Wipe the beef dry and cut into 1-inch thick steaks. Cook over medium-high heat for no more than 3-4 minutes on each side, or until the meat is cooked to your liking. Slice thinly. 
 
2. Prepare the dressing by coarsely pound garlic and chillies using pestle and mortar or a food processor. Scoop the mixture into a dish and add fish sauce, lime juice, and sugar. Stir until the sugar dissolves (or add a small amount of warm water to speed up the process). 
 
3. In a mixing bowl, combine the beef, onion, cucumber, bean sprouts, baby watercress, spring onion. Pour over the dressing and add the salad . Toss to combine. 
 
4. Transfer to a serving bowl and garnish with fresh coriander leaves, fresh mint, and fresh Thai basil (or any other leaves you prefer) and serve immediately. 
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings