Thai Beef Salad is a real crowd pleaser, full of flavour and so light and fresh making it the perfect summer dinner. This salad has been a hit with family and friends for years, so much so I don’t bother buying it anymore as its so much better homemade.
Ingredients – (serves 6)
Juice of 1 lime
1 tablespoon of vegetable oil
1 tablespoon of white vinegar
2 cloves of garlic crushed (I use a micro plane)
3 tablespoons of sugar
1.5 tablespoons of fish sauce
1 tablespoon of finely sliced corriander stems
1 tablespoon of finely sliced mint stems
1 small red chilli finely sliced.
600g good quality beef (I use grass fed porterhouse)
300g mixed baby salad leaves
1 continental cucumber halved and thinly sliced
250g mini Roma or cherry tomatoes halved
1/2 spanish onion finely sliced
1/2 cup of corriander
1/2 cup fresh mint
1 spring onion finely sliced
1 tablespoon of fried shallots
Extra teaspoon of oil for the beef plus salt and pepper.
Optional 100g packet of vermicelli
In a small bowl, combine all ingredients for the dressing, mix well and set aside. I divide it adding chilli to mine and hubby’s as the kids don’t like it hot.
Time to cook the beef. Drizzle over the oil, season well and into a hot pan. Buy the best quality meat you can afford to as it makes all the difference.
I personally find it sacrilege to cook meat past medium however cremate it if that’s your thing lol. When it’s cooked (Approx 4 minutes each side) set aside to rest while assembling the salad.
To a large platter start with your salad leaves and then pile high all other salad ingredients finishing with the fresh herbs. Drizzle over half of the dressing, slice the meat thinly and place on top and sprinkle over the crispy fried shallots and drizzle over the remaining dressing.
Serve immediately and inhale. The aroma as this goodness hits the table is insane.