Thai beef salad

About this recipe: Mint, basil, and coriander add refreshing flavors to a broccoli and cucumber salad topped with beef for this Thai-style salad that's sure to please.

Lynn Lewis

Ingredients

Serves: 4 

  • 500g rump steak
  • ½ cup soya sauce
  • 2 cloves garlic, crushed
  • 5 tablespoons (100ml) lime juice
  • 500g broccoli
  • handful fresh mint leaves
  • handful fresh basil leaves
  • handful fresh coriander leaves
  • 1 small cucumber, halved lengthwise and sliced
  • 2 red chillies, thinly sliced
  • 2 teaspoons soft brown sugar

Directions

Prep:15min  ›  Cook:10min  ›  Extra time:10min  ›  Ready in:35min 

  1. Place steak, 1⁄4 cup soya sauce, garlic and 2 tablespoons lime juice in a large bowl. Leave 10 minutes.
  2. Preheat grill to high heat; cook steak 2 minutes each side. Set aside.
  3. Place broccoli in a steamer basket. Fill a large pan with boiling water to a depth equal to the width of two fingers; bring to a boil. Reduce heat to a simmer. Place steamer basket on top of pan. Cover, cook broccoli 5 to 6 minutes or until crisp–tender. Leave to cool 10 minutes. Place in a large bowl with mint, basil and coriander. Add cucumber slices.
  4. Slice steak and add to salad. Combine chillies, sugar, remaining 1⁄4 cup soya sauce and remaining 3 tablespoons lime juice in a bowl. Stir gently into salad. Pile salad onto serving plates.

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