Thai Beef Salad

In theory it might now be Autumn, but no one has told Perth weather that!  It is still quite hot, which is fine by me – long may it last.

This refreshing, slightly spicy beef salad is easy and full of yummy flavours – the blend of lemongrass, herbs, garlic, chilli and sauces makes for a really pungent and fresh taste. It is also ideal for preparing early in the day, as you can just leave it in a bowl to help the flavours really permeate into the meat.

I have made this a couple of times with kangaroo fillet instead of beef and it was delicious – I think ostrich would work very well too, and when I was eating it this time I also wondered how it would go with prawns…

I have suggested cherry tomatoes and cucumber for serving, but you can use any salad ingredients you like. Avocado and bean shoots would be great.

Thai Beef Salad

2 spring onions, chopped

3 cloves garlic, crushed

1 stalk lemongrass, finely chopped (if you can’t find any fresh, use about 1 tbsp of the chopped stuff in a jar)

1 cup fresh coriander, chopped

1 cup fresh mint, chopped

1 cup lime juice

zest of 1 lime

1/3 cup fish sauce

2 tbsp sweet chilli sauce

1/4 tsp chilli paste

1 red chilli, finely chopped

1/2 cup white sugar

cracked pepper, to taste

600-700 gms beef scotch fillet

In a large bowl, stir together all ingredients except steak. Mix well until the sugar is dissolved.

Cook the steak in a pan, grill or wok, for 4-6 minutes each side until it is medium-done. Remove from heat and let rest for a few minutes then slice into thin strips. Add the meat and its juices to the sauce mixture and refrigerate, covered, for at least 3 hours.

Serve the meat/sauce mixture over a bed of mixed lettuce leaves, cherry tomatoes and diced cucumber.

Serves 4

Happy Fooding!