SBS Food

www.sbs.com.au/food

Thai beef salad

This iconic dish is an essential for your salad repertoire – vibrant and healthy, it's packed with fresh herbs and tender steak in an aromatic dressing. What's more, it can be whipped up in 30 minutes.

Thai beef salad

Credit: Adam Liaw

  • serves

    2

  • prep

    20 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

20

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 2 grass-fed rib eye steaks, chargrilled to medium rare and chilled
  • 2 bunches coriander, leaves picked
  • 1 bunch mint, leaves picked, (optional)
  • 1 short cucumber, halved lengthways and thinly sliced
  • 50 g (¼ cup) jasmine rice, toasted and finely ground
  • baby gem lettuce leaves, to serve
Dressing
  • 1 garlic clove (or 4-5 clove confit garlic cloves)
  • 2 long red chillies, seeded and chopped
  • 1 red bird's eye chilli, seeded and roughly chopped
  • 2 dried red chillies, toasted and roughly chopped
  • salt, to taste
  • 4-5 limes, juiced
  • 1 red Asian shallot, thinly sliced
  • ½ tomato, quartered, seeds and pulp removed
  • ¼ cup roughly chopped coriander stalks
  • grated palm sugar, to taste
  • ground white and black pepper, to taste
  • fish sauce (nam pla), to taste

Instructions

  1. For the dressing, place the garlic, chilli and a pinch of salt into a mortar and pound with a pestle into a rough paste. Add the remaining ingredients and pound until the ingredients are lightly bruised and well combined.
  2. Thinly slice steak and place in a large bowl with the dressing, coriander, mint leaves and cucumber and toss to coat. Place in a large shallow bowl, scatter with the toasted ground rice and serve with lettuce.
 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series

Published

By Jane Barnes
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.