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.
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
- 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
- Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug.
- 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.
- Prepare your salad vegetables
- Toast your cashew or peanuts in a dry frying pan, set aside to cool
- 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.
- Make up a bowl or tray with the salad leaves and other salad items.
- Slice up the steak to thin ribbons and place on top of the salad
- 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.