Thai Beef Salad


2 Beef fillet steaks or rump steak
1 teaspoon vegetable oil
2 mini cucumbers, cut into wedges
10 Cherry Tomatoes, halved
1/2 small red onion, finely sliced
Handful of Coriander, stems finely chopped and leaves left whole
1/2 small red chilli, finely chopped


1/2 large garlic clove, minced
1 tablespoon vegetable oil
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon water
Sea salt & Pepper


  1. Combine all the dressing ingredients and mix well until sugar is completely dissolved.
  2. To cook the steak, heat a griddle pan. Add the vegetable oil.
  3. Place the steaks on the pan and cook for about 5 minutes each side, so they are 'medium'. Its best not to overcook them for this dish, as you want the beef tender.
  4. When its done, set aside and let it rest for a few minutes.
  5. Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
  6. Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
  7. Let the cucumbers and beef soak up some of the dressing for extra flavour. Season with sea salt and pepper.
Last modified on %AM, %11 %197 %2017 %03:%Jan