A summer meat treat: Thai beef salad

I'M NOT much of a red meat eater in summer. I don't mind the odd chop thrown on the barbie, but seafood and great seasonal vegetables seem to be more appropriate for our hot Aussie weather.

However, a yummy combination of a little meat tossed with a salad full of Asian flavours is a great compromise.

This Thai beef salad is a recipe I've been making for about 30 years. I roast a piece of eye fillet, but if that's too expensive, try rump instead.

I add fresh coriander leaves, but if you happen to have some fresh mint in the garden, pop a handful of those in as well; the zing of mint will give the whole dish a lift.

As I like a lot of heat, I usually finely slice a couple of the tiny, fiery birds-eye chillies and serve them on the side, but they can be omitted if you're not a fan.

Thai beef salad

INGREDIENTS:

  •  1kg fillet or rump steak in one piece  
  •  2 tbls olive oil  
  •  bunch of coriander, leaves only, divided  
  •  2 cloves garlic, peeled and crushed  
  •  2 tbs dark soy sauce  
  •  1 tbs fish sauce  
  •  zest and juice of 2 limes  
  •  2 tbs palm or brown sugar  
  •  1 small Spanish onion, finely sliced  
  •  1 carrot, peeled and julienned  
  •   1/2 red capsicum, julienned  
  •  3 cups English spinach leaves, washed and dried  
  •  1 cup mixed sprouts  
  •  1 tbs sesame seeds.

METHOD: Remove beef from fridge 20 minutes before cooking. Preheat oven to 220°C. Brown all sides of beef in a non-stick pan over high heat.

Transfer to a roasting pan, drizzle with oil, and roast for 20 minutes. Remove and cover with foil; rest for 15 minutes.

Meanwhile, place half the coriander, the soy and fish sauces, lime zest and juice, and sugar in a food processor and blend until smooth. Divide salad vegetables between four plates.

Slice beef thinly and place on top of salad. Drizzle with dressing and sprinkle with sesame seeds. Garnish with extra coriander leaves.


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