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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thai Salad Ingredients:
1 1/2 tbs fresh lime juice |
1 tbs fish sauce |
2 tsp sesame oil |
1 tsp soy sauce |
2 tsp finely grated fresh ginger |
1 garlic clove, crushed |
410 g beef, rump steak |
200 g grape tomatoes, halved |
228 g cucumber, halved lengthways, thinly sliced diagonally |
1 red onion, halved, cut into thin wedges |
28 g fresh red chilli peppers, halved, deseeded, thinly sliced lengthways |
15 g fresh mint, leaves picked, large leaves torn |
15 g fresh coriander, leaves picked |
15 g fresh thai basil, leaves picked, large leaves torn |
55 g toasted peanuts, coarsely chopped |
Directions:
1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
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