Thai Beef Salad

I’ve been working on this salad for awhile and am now satisfied that it tastes just like a great version I used to get at a Thai restaurant in Crows Nest many years ago. (serves 4).

Ingredients:

  • 650g of Grass Fed Rump or New York steak
  • Olive oil for brushing
  • 3 cups salad greens
  • 2 tomatoes, cut into 8ths
  • 1/2 telegraph cucumber, sliced
  • 2 red onions, sliced
  • 2 larged chillies, shredded
  • 2/3 cup basil
  • 2/3 cup coriander
  • 2/3 cup mint Dressing
  • 1 tsp soy sauce
  • 2 tbsps fish sauce
  • Juice of two limes
  • 2 tbsps brown sugar

Method:

  • Preheat BBQ or frying pan and brush steak with olive oil. Cook steak for a few minutes each side (this dish is best served medium rare) and allow to rest for 5 minutes.
  • Toss the salad greens, tomatoes, cucumber, onions, chilli, basil, coriander and mint together in a bowl.
  • Combine soy sauce, fish sauce, lime juice and sugar.
  • Slice the beef into thin strips and place on the salad. Pour dressing over the top.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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