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Thai Beef Salad

Thai Beef Salad

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This zingy Thai salad is at its best while the steak is still warm.
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Ingredients

  • 1 bunch coriander, plus 1 handful to serve
  • 1 3cm piece of ginger, finely grated
  • 2 garlic cloves, thinly sliced
  • 4 long red chillies
  • 2 lemons, zested and juiced
  • 2 tbsp fish sauce
  • 4 tbsp brown sugar
  • 700g beef sirloin steak
  • 2 tbsp vegetable oil
  • 1 mango, sliced
  • 1 red onion, halved, thinly sliced
  • 1 cucumber, halved, thinly sliced
  • 1 handful mint
  • 1 handful roasted peanuts, chopped, to serve
  • 300g cooked rice noodles, to serve

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.

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