Thai Beef Salad

By Country News on March 10, 2017

Thai Beef Salad

Serves 4


600g beef rump strips

2 tbsp vegetable oil

1 tsp minced garlic

1 tbsp lemongrass paste

juice of 2 limes

100ml sweet chilli sauce

60ml ( cup) fish sauce

2 tsp caster sugar

150g mixed leaf salad

1 carrot, peeled, grated

coriander sprigs, to serve


Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender.

Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass and beef.

To make the dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.

In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat. To serve, divide the salad between plates and top with beef.

Meat & Livestock Australia

By Country News on March 10, 2017

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