Thai Beef Salad

  • Serves
  • Day 10

500g or 1 pound boneless sirloin beef steak, excess fat trimmed


1 cucumber, cut into ribbons

1 carrot, cut into ribbons

1 red capsicum, cut into strips

1 shallot or spring onion, finely sliced

2 red or green chillies (optional)

4 cup spinach

100g or 3.5 ounces bean sprout, trimmed

2 tbsp peanuts, chopped

1 bunch coriander


1/3 cup lime juice

1/3 cup fish cause

1 teaspoon chilli flakes

3 tsp brown sugar

1 garlic clove, finely chopped


Step 1. Heat a chargrill or barbeque grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.

Step 2. Combine all the salad ingredients on a large platter or individual plates.

Step 3. Meanwhile combine all dressing ingredients in a small bowl and mix well until the sugar dissolves.

Step 4. Arrange beef slices on top of the salad, and drizzle the dressing over the top.