Thai Beef Salad

Thai beef salad with medium cooked steak layered on top
Thai Beef Salad

I love this Thai Beef Salad. Fresh lime leaves are essential I’m afraid. They give such an unmistakable zing.

I added some salad leaves and served it with a bowl of jasmine rice. Use whatever salad you prefer or have to hand. You need enough dressing to provide a liquid to blend into the rice. I spooned salad in beside the rice in a bowl and loved the mix of creamy bland rice and strong salad dressing.
I’m very lucky to have custody of my son’s lime leaf plant. I have a cutting developing. It lives outside in summer, but inside at all other times.

Ingredients

Dressing and Marinade (do multiple quantities if you are doing more steaks)

  • 1½ tbsp fresh lime juice
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped palm sugar
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp light soy sauce
  • 2 tsp finely grated fresh ginger

Salad

  • Beef steak as much as you like, sirloin, rib eye, or rump according to preference
  • 200g tomatoes, whatever you like, cherry or cut up larger tomatoes
  • 1 cucumber, halved lengthways, sliced
  • 1 red onion, halved and cut into very thin slices
  • Anything else you fancy – avocado is nice, grated carrot, etc.
  • 2 fresh red chillies, as hot as you prefer, halved and deseeded, thinly sliced lengthways, chop lengths smaller if they are too long
  • 1 bunch fresh mint, leaves picked, large leaves torn
  • 1 bunch fresh coriander, leaves picked, lightly chopped
  • 1 bunch fresh Thai basil, leaves picked and torn, I just use regular basil if I don’t have Thai basil
  • Some salad leaves, as you prefer
  • 50g toasted peanuts or cashew nuts, roughly chopped
  • 2-4 kaffir lime leaves, centre veins removed, finely shredded

Method

  1. Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug.
  2. Place the steak in a suitable dish. Cover with enough of the dressing to marinade in the fridge for a couple of hours. Remember that you must NOT use the marinade dressing in the salad as it has been in contact with the raw meat. You have to discard later.
  3. Prepare your salad vegetables
  4. Toast your cashew or peanuts in a dry frying pan, set aside to cool
  5. Cook your steak as you prefer and let it rest somewhere warm. Be careful of temperature and turning the steak as the marinade has sugar in it. This will make it char to black quite easily on the outside, so some care is required not to burn the outside.
  6. Make up a bowl or tray with the salad leaves and other salad items.
  7. Slice up the steak to thin ribbons and place on top of the salad
  8. Drizzle with the remaining dressing (NOT the marinade) and sprinkle with the nuts
Serve with on its own with some jasmine rice, or as part of a larger Thai meal.

Carrot Sultana Salad

Lovely carrot sultana salad, based on one from my Lebanese book. Works well with middle eastern dishes and Indian. For me it’s actually got a Chinese sort of flavour, I think because of the toasted sesame seeds, ginger and spring onions.
Quite simply, it works with everything. Great with barbecues where you want a range of salad types and textures, with grilled meat or fish.
The modern plump “ready to eat” sultanas/raisins that are not fully dehydrated work well.
Quantities are approximate as with all salads you will want to vary to taste and preference.
Ingredients
  • 5 medium carrots
  • 100g of nice sultanas, you could use raisins
  • Chopped coriander to taste
  • 2-3 teaspoons of grated ginger
  • 3 spring onions
  • Drizzle of balsamic vinegar to taste
  • Teaspoon of runny honey
  • A Generous tablespoon of sesame seeds, which you have toasted in a dry frying pan.
Method
  1. If you have one, use a mandolin to julienne half of the peeled carrots, then grate the rest coarsely. You could just grate all of them, it depends what sort of texture you want. I like the crunchiness of the little carrot julienne in my salad. Texture is important.
  2. Add all the other ingredients and mix
  3. The finished salad needs to stand for at least 30 minutes for the flavours to get to know one another, don’t rush it.
For your carrot sultana salad to work you really just need to adjust the ingredients to taste. I think it needs a bit of vinegar and a bit of sweetness. If it’s too sweet add a teaspoon of white wine vinegar, too sour add a bit more honey.
Some toasted peanut, cashew, or pistachio might be a welcome addition.