Name: Thai beef salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 500 gram beef rump steak; 3 (390g) lebanese cucumbers, thinly sliced lengthways; 4 fresh small red thai chillies, sliced thinly; 4 green onions, thinly sliced; 250 gram 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 teaspoon soy sauce; 1 clove garlic, crushed

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

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Ingredients

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

500 gram beef rump steak

3 (390g) lebanese cucumbers, thinly sliced lengthways

4 fresh small red thai chillies, sliced thinly

4 green onions, thinly sliced

250 gram 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 teaspoon soy sauce

1 clove garlic, crushed

Method

1.Combine 2 tbs of the fish sauce and 1 tbs of the juice in 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.

Thai basil is available from most supermarkets. Use traditional basil instead if you cannot find any. We used a vegetable peeler to slice the cucumbers thinly into ribbons.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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