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15 March 2009

Thai Beef Salad - My Style! (Or "Beef Salad with Soy and Lime Dressing")

Okay, I admit, there is not much about this salad that is authentically "Thai". I only call it a "Thai Beef Salad" because the dressing came from a Thai Beef Salad recipe I saw somewhere...I think. I'm not too sure actually where it came from.

Regardless, I love this salad. I always feel really healthy after eating it. Obviously avocado is not something you would normally see in a "Thai Beef Salad"...the story here is that one night I really felt like avocado, so I just added it to the salad, and LOVED it. So now, I always add avocado when making this salad.

Really, it should probably be called "Beef Salad with Soy and Lime Dressing". Regardless of the name, it is a delicious, easy and healthy meal.

The quantities below are for 2 people. One note of warning, I love to drench this salad in dressing. If this does not suit you, remember to add less dressing. If you are a chilli fan, add some fresh chilli for a little bite.


2 beef steaks (about 200g per person)
2 handfuls of salad leaves (enough per person)
1 tablespoon slivered almonds
1/4 cup mint roughly chopped
1/4 cup basil leaves roughly torn
125g cherry tomatoes (or 2 -3 ordinary tomatoes) diced
1/2 lebanese cucumber sliced
2 shallots finely sliced (or 1/2 small red onion finely diced)
1/2 - 1 avocado deseeded and chopped (use a quantity to suit you)
41/2 tablespoons soy sauce
3 tablespoons lime juice
1 1/2 teaspoons fish sauce
2 teaspoons brown sugar


Pan fry, BBQ or char grill the steak until cooked to your liking. Allow the steak to rest before slicing thinly.

Meanwhile, dry roast the almonds in a small pan until golden. Set aside to cool.

To make the dressing combine the soy sauce, lime juice, fish sauce and sugar in a bowl or glass jar and mix to combine.

Toss the salad leaves, mint, basil, tomatoes, cucumber, shallots, and avocado together in a bowl.

To serve, top the salad with the beef and almonds and finish with the dressing.

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