Thai beef salad


Light, fresh, and packed with tangy flavours, this delicious salad is a classic Asian dish, perfect for a healthy lunch or dinner.

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Method


Ingredients


  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) lime juice
  • 500g beef rump steak
  • 3 (390g) Lebanese cucumbers, thinly sliced lengthways
  • 4 fresh small red Thai chillies, sliced thinly
  • 4 green onions, thinly sliced
  • 250g cherry tomatoes, halved
  • 1/4 cup firmly packed fresh Vietnamese mint leaves
  • 1/2 cup firmly packed fresh coriander leaves
  • 1/2 cup fresh Thai basil leaves
  • 1 tablespoon grated palm sugar
  • 2 teaspoons soy sauce
  • 1 clove garlic, crushed
  1. Combine 2 tablespoons of the fish sauce and 1 tablespoon of the juice in a medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
  2. Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
  3. Meanwhile, combine cucumber, chilli, onion, tomato, and herbs in large bowl.
  4. Place sugar, soy sauce, garlic, remaining fish sauce, and remaining juice in a bowl and mix to combine.
  5. Add sliced beef to salad with dressing, toss gently to combine.


Recipe from our friends at Australian Women's Weekly.


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