Number one rule in salad making: room temperature people! No one likes cold lettuce straight outta the fridge the same way no one likes putting the doona cover on your doona the same way no one likes the Fifty Shades of Grey movies the same way no one likes having to wear a helmet. Enough already! I like to think of us as optimists.
Kitchen note:
Please do not be put off by the ingredient list! yes it looks long but I assure you, this is a quick and easy!
The Ultimate Thai Beef Salad
Serves 2 as a large main
Ingredients
- 2 x steaks (rump, rib eye or sirloin)
- Half a red onion
- Handful of chinese cabbage (wombok)
- handful of cos lettuce
- Handful of cherry tomatoes
- 1/2 cucumber
- Bunch each of mint and Thai basil
- Handful of bean sprouts
- Handful of salted peanuts or cashews, chopped
- Small packet of vermicelli – optional
Marinade
- 1 tbs fish sauce
- 1tbs soy sauce
- 1tsps brown sugar
- Cracked pepper
- 1 clove og garlic, crushed
Dressing
- 4tbs fish sauce
- 2tbs soy sauce
- 1tbs sesame oil
- 1 clove of garlic, crushed
- Small knob of ginger, finely chopped
- 1 1/2tsps brown sugar
- Juice from 1 lime
Method
Start by marinading the beef – and before you roll you eyes, this is a quick and easy one so just trust me on this. Grab a bowl, pop your steak in and smother in the marinade ingredients then leave aside to come to room temp.
While that’s working its magic, start to chop up the salad stuff however you like it done then combine in a big bowl. Cover the vermicelli with boiling water in another bowl then after 5 or so minutes or until the noodles are tender then drain and mix through the salad bowl. Leave aside to also come to room temp.
Grab a mug and stir the dressing ingredients together then leave aside.
Now heat up a grill pan over a super high heat and once it’s hot, add the steaks. Grill for a few minutes on each side (cooked medium) then pop on a chopping board to rest (now’s when I do the clean up). Slice the beef thinly and either stir through the salad mix with the dressing over or pop on top like I did and drizzle the sauce over the top. It’s almost too good.