Thai beef salad
TM6 TM5 TM31

Thai beef salad

4.7 (237 ratings)

Ingredients

Beef

  • 500 g beef fillet steak, cut into thin strips or pieces (6 cm x 5 mm)
  • 2 garlic cloves
  • 4 cm piece fresh ginger, peeled
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Dressing

  • 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
  • 4 garlic cloves
  • 30 g fish sauce
  • 60 g lime juice
  • 20 g palm sugar
  • 1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
  • 2 eschalots (approx. 30 g)
  • 30 g red onion, cut into thin slices
  • ½ tsp chilli powder
  • 2 tsp sesame oil

Assembly

  • 50 g roasted salted peanuts
  • 6 - 8 sprigs fresh mint leaves (approx. 20-30 g)
  • 1 - 2 bunches fresh coriander leaves (approx. 40-60 g)
  • 6 - 8 sprigs fresh Thai basil leaves (approx. 20 g)
  • 2 spring onions/shallots, trimmed and cut into thin slices
  • ½ Lebanese cucumber, deseeded and cut into bite-size pieces (optional)
  • 5 - 10 cherry tomatoes, cut into halves (optional)
  • 1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into slices, for garnishing
  • 1 - 2 tbsp fried shallots, for garnishing

Nutrition
per 1 portion
Calories
1475.5 kJ / 351.3 kcal
Protein
34.2 g
Carbohydrates
12.9 g
Fat
16.5 g
Saturated Fat
4.1 g
Fibre
7.2 g
Sodium
1494.7 mg

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