Salads

Thai beef salad

  • Fry the steak in a hot frying pan or grill pan for 2 minutes each side, or until cooked to your liking – this salad is good using rare-cooked beef. Allow to cool.
  • Put the noodles in a heat-proof bowl and cover with boiling water. Leave for 7 minutes, drain and cut into 3cm lengths. Place the dressing ingredients in a screw-top jar and shake, then slice the beef thinly.
  • To serve, combine the cucumber, salad leaves, spring onions and sprouts in a large bowl. Stir in the noodles and sliced beef, pour over the dressing and mix gently. Season to taste.

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Details

  • Serves 4
  • Preparation 15 mins
  • Cooking 5 mins

Ingredients

  • Thai salads are a combination of opposing tastes and textures - crisp salad leaves, soft noodles and a sweet-sour sauce. Use these principles to create your own combinations.
  • 500g (1lb) beef fillet or sirloin steak
  • 85g (3oz) thin cellophane noodles
  • 1 small cucumber, peeled and diced
  • 100g (3½oz) baby spinach or salad leaves
  • 4 spring onions, sliced
  • 1 handful bean sprouts
  • For the dressing:
  • 2tbsp Thai fish sauce
  • 2tbsp fresh lime juice
  • 1tbsp soy sauce
  • 1tsp vegetable oil
  • 1-2 small red chillies, finely chopped
  • 2tsp light brown sugar

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