Thai Beef Salad

Thai Beef Salad1

“There’s always a few moments at dusk when the sky sheds purple and the world seems to exhale out the day. I’m learning to breathe alongside it. I’m learning to soften into the in-betweens, to be content with the not knowing, to innately understand when it’s fine to stop all of the reaching for a bit and just be and believe.” ~Victoria Erickson

Thai Beef Salad2 Ingredients

  • 3 cups mesclun
  • 1 cup mixed herbs, mint and coriander
  • 1 Japanese cucumber, finely sliced
  • Roasted rice or peanut, lightly crush to serve
  • Deep fried shallots


  • 500 g fillet steak, trimmed
  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • white pepper


  • 1 clove garlic, finely chopped
  • 1 long red chilli, finely chopped
  • 2 tbsp fish sauce
  • 1/3 cup lime juice
  • 1 tbsp caster sugar


  • Combine soy sauce, fish sauce, sesame oil and white pepper. Put steak and soy sauce mixture in a dish, and marinate for 15-20 minutes.
  • Meanwhile, combine all the dressing ingredients in a medium bowl. Stir until sugar dissolved, set aside.
  • Preheat a char-grill to high heat. Grill steak until cooked to your liking, 3-4 minutes on each side for rare. Remove the beef from chargrill, cover loosely with foil, set aside and let it rest for 10 minutes.
  • Combine the mesclun, mixed herbs, and cucumber. Drizzle with the dressing and toss gently. Divide the salad among plates, top with sliced beef, deep fried shallots, toasted peanuts or rice.

Thai Beef Salad3

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