Thai Beef Salad Recipe
By OcadoLife
Published on 22 July 2021
This zingy Thai salad is at its best while the steak is still warm.Time and servings
25 minsTotal time
4Servings
20 minsPrep time
5 minsCooking time
Ingredients
- 1 bunch of coriander, plus 1 handful to serve
- 2 garlic cloves, thinly sliced
- 4 long red chillies
- 2 lemons, zested and juiced
- 2 tbsp of fish sauce
- 4 tbsp of brown sugar
- 700 g of beef sirloin steak
- 2 tbsp of vegetable oil
- 1 red onion, halved, thinly sliced
- 1 cucumber, halved, thinly sliced
- 1 handful of mint
- 1 handful of roasted peanuts, chopped, to serve
- 300 g of cooked rice noodles, to serve
- 1 mango, sliced
- 1 3cm piece of ginger, finely grated
Method
Step 1
For the sauce: trim stalks from coriander and rinse well. Pick leaves and reserve. Blend coriander stalks, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.Step 2
Combine half the sauce with the beef in a large bowl, cover and refrigerate for 30 minutes.Step 3
Heat 2 tbsp oil in a large wok or griddle pan over a high heat. Add the steak and cook for 3 minutes, or until browned and just cooked through. Remove from wok and set aside for 5 minutes, then slice it into strips.Step 4
Place the mango, onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining sauce in a large bowl and toss to combine. Season, scatter with peanuts and serve with noodles.