- 650g rump, fillet or sirloin steak*, trimmed
- olive oil, for brushing
- 150g salad leaves
- 1 tomato sliced
- 1 lebanese cucumber diced
- 2 small red onions, finely sliced
- 10 kaffir lime leaves, shredded
- 3 large mild chillies, seeds removed and sliced
- 1 cups coriander (cilantro) leaves
- 1 cups mint leaves
- 1 cups basil leaves
dressing
- 1 teaspoon soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons brown or palm sugar
Brush the beef with a little oil and char-grill (broil), barbecue or pan-fry until cooked to your liking (medium-rare is best for this salad). Set aside for 5 minutes, then slice thinly.
Place the salad leaves, onions, kaffir lime leaf, chilli, coriander, mint and basil in a bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar. Place the beef on the salad and pour over the dressing. Serve immediately. Serves 4.
*Deb’s note. For a little extra body and yum for the kids. Cook some flat rice noodles just half a packet. Drain and cool and toss through the salad mix before adding the beef. Yum
**Use this recipe as the basis for other Thai-style salads. Simply substitute the beef with the same amount of pork fillets, chicken breasts or thigh fillets, or some firm tofu. The other salad and dressing ingredients are unchanged.
***You can assemble this salad later. When preparing this salad in advance, cook the beef, prepare the salad and make the dressing but store each in separate containers. Do not combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers and assembled on the spot.
