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Thai cuisine embraces some of the world’s most vibrant and interesting dishes, with its delicate balance of flavours and fresh, wholesome ingredients. This Thai beef salad is a real winner. The fresh ingredients – mint, coriander, shallots, fresh lime juice – used in the dressing and the crunchy fresh textures of the leaves, cucumber, baby tomatoes and red onion will transport you to the land of a thousand smiles!

Serves 4-6 as a main course

Thai marinade for meat

  • 15 grams chopped mint leaves
  • 15 grams chopped coriander leaves
  • 2 cloves garlic, finely chopped
  • 3 tablespoons soya sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 50 grams coconut sugar or any brown sugar
  • ½ red chilli, seeded and finely chopped

Salad

  • Mixed green leaves washed and dried (spinach, rocket or cress)
  • Handful of mint and coriander leaves, torn
  • ½ cucumber, seeds removed and sliced thinly
  • 1 small red onion, halved and finely sliced
  • 8-10 cherry tomatoes, halved
  • 2 tablespoons petit pois, cooked and refreshed (optional)
  • 2 tablespoons toasted cashew nuts (toast raw nuts in dry pan)
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Paleo
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Method

  1. Season the beef and lightly rub with olive oil. Heat a large oven proof pan until very hot, then add beef and fry on all sides until browned (about 2 minutes on each side until caramelised).
  2. Place in pre-heated oven @ 200 C for 10-20 minutes, cook rare to medium. (Cooking time depends on size of fillet).
  3. Remove from oven and allow to rest. Best used when cold for the salad. (Slice as thinly as possible).
  4. Mix marinade ingredients in a large bowl, then add the sliced beef.
  5. Gently toss the salad ingredients in a separate bowl.
  6. To serve, arrange leaves, salad ingredients and meat together on a nice platter, drizzle with the remaining marinade.

Maggie's Tips

  • The dressing can be made in advance but recheck the seasoning before using as the balance of flavours can become more salty, sweet or sour. If this happens, adjust to taste.
  • The fillet of beef can be cut into 3 cm steaks. Follow step 1 but cook for slightly longer on each side. Remove from pan and allow to rest before slicing thinly at an angle.
  • This dish also works well with loin or fillet of lamb. For vegetarian option, use tofu
  • The beef is best cooked medium-rare and allowed to rest. When cool, place in the freezer for 30-40 minutes and then slice as thinly as possible.
  • Any leftover marinade can be kept for flavouring a stir-fry, e.g. brown rice with vegetables and chicken, lamb, beef or seafood.