M i n d f u l c o o k i n g  

Thai Beef Salad 

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 
5-10 small garlic cloves (2-3 large ones) 
5 bird’s eyes chillies (or finger chillies) 
3 tablespoons fish sauce (or salt) 
3 tablespoons fresh lime juice 
1 tablespoon palm sugar (or brown sugar) 
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 
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. 
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