thai beef salad
A quick and healthy salad with absolutely no compromise on flavour this week. My Thai style beef salad uses the best Scotch beef along with the vibrant flavours of Thailand.
Thai food is one of my favourites, there is so much going on flavour wise in this style of cooking. Salty, sour, spicy and sweet are recurring themes in Asian cookery but in Thailand they go the extra mile. The use of fish sauce as a seasoning is for me a stroke of genius as it adds a depth of flavour that you just can’t achieve by using salt.
The Thai name for this dish is ‘Yam Neua’ – yam being the name used for salad and its dressing, neua being beef. Salads in Thailand are usually punchy and spicy and this one is no exception. Make sure that your steak is seared in a smoking hot pan, cooked no more than medium/rare and left to rest. Cut across the grain to achieve the tenderest of slices, dress the veg. components at the last minute and top with the beef and a skoosh of lime and you will have one of the freshest tasting salads ever. Enjoy.
words – Justin Maule
2 flat iron steaks, 180-200g each
Juice of 1 Lime
1 x clove garlic, crushed
1tbsp fish sauce
1tsp soy sauce
2tsp ginger, grated
1tbsp chopped palm sugar or brown sugar
10 baby plum tomatoes, quartered
1 red onion, sliced
½ cucumber, deseeded and sliced
1 red chilli, halved, deseeded, thinly sliced
1 small bunch mint, chopped
1 small bunch coriander, chopped
1 small bunch basil, chopped
50g peanuts, coarsely chopped
- Mix all dressing ingredients together in a bowl.
- Remove half the dressing and add the steaks, marinade for 2 hours.
- Combine all salad ingredients in a large bowl.
- Pat dry steaks and cook in gridle pan till rare / medium rare.
- Allow to rest, sliced thinly across grain and add to salad.
- Toss through other half dressing, divide between 4 plates.