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Asian-style beef salad

This spicy salad is a simple version of the popular Thai beef salad. It's very easy to make so it's ideal for a midweek supper or weekend lunch. Serve it with crusty bread or steamed rice and sprinkle some toasted peanuts on top if you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: South East Asian, Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 thick sirloin steak about 350g
  • 1 red chilli deseeded and chopped finely
  • 1 tsp grated fresh ginger
  • 2 tsp palm sugar or unrefined cane sugar
  • Juice of 1 lime
  • 2 Tbsp soy sauce light
  • 1 tsp sesame oil
  • 1 small head romaine lettuce or mixed salad leaves
  • ½ cucumber
  • 1 bunch of spring onions
  • 100 g radishes
  • 1 handful of coriander cilantro leaves

Method
 

  1. Remove the steak from the refrigerator 1 or 2 hours before cooking and wipe it dry.
  2. Separate the leaves of the lettuce, wash them and wipe dry with kitchen towel. Put them in a large serving dish.
  3. Thinly slice the radishes and spring onions, then add to the lettuce.
  4. Cut the cucumber in half lengthwise, scrape the seeds out, then slice thinly and add to the salad.
  5. Rub the steak with a little oil, season with salt, then grill it on a barbecue or in a griddle pan for 2-3 minutes on each side (or longer for well-done). Rest for 5 minutes on a warm plate.
  6. The dressing: mix the chilli, ginger, sugar, oil, soy sauce and lime juice.
  7. Thinly slice the steak across the grain and place the strips on top of the salad. Drizzle with the dressing and scatter over the coriander leaves.