A delicious and nourishing salad that will have all the salad-haters obsessing!
Thai Beef Salad with Coconut Rice
A zesty Thai Beef Salad with Coconut Rice. Nourishing, flavour-packed and ready in under 30 minutes.
Ingredients
For the Beef
- 500 –600 g lean eye fillet sirloin, scotch or rump work well too — approx. 4 small steaks / 1 per person
- 1 tsp ginger finely grated
- 1 clove garlic finely grated
- Salt & pepper a good amount to season
- 1 tsp lime juice
- 1 tsp fish sauce
- 2 tsp soy sauce
- 1/4 tsp chilli flakes optional
For the Salad
- 1 punnet cherry tomatoes halved
- 2 Lebanese cucumbers sliced
- 5 –6 mini coloured capsicums or 1 large capsicum of any colour, sliced
- ½ cup fresh mint chopped, loosely packed
- ½ cup fresh coriander chopped, loosely packed
- ⅓ cup roasted peanuts roughly chopped (to garnish)
For the Dressing
- 1 tsp fish sauce
- 2 Tbsp lime juice
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp olive oil
For the Coconut Rice
- 2 cups jasmine rice rinsed
- 1 tsp salt
- 1½ cups water
- 1 × 400 mL can coconut milk
Instructions
Make the Coconut Rice
- Rinse jasmine rice until the water runs clear.
- Add rice, salt, water and coconut milk to a saucepan.
- Bring to a gentle boil, then reduce heat to low.
- Cover and cook for 12–15 minutes, or until the liquid is absorbed.
- Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
Prepare the Beef
- In a bowl, combine ginger, garlic, salt, pepper, lime juice, fish sauce and soy sauce.
- Rub the mixture over the steaks to coat.
- Heat a pan over medium-high heat and cook steaks for 2–3 minutes each side, or until cooked to your liking.
- Rest for 5 minutes, then slice thinly.
Make the Salad
- In a large mixing bowl, combine cherry tomatoes, cucumbers, capsicum, mint and coriander.
- Whisk together the dressing ingredients until the sugar dissolves.
- Pour the dressing over the salad and toss to coat.
- Garnish with the chopped peanuts.
Assemble
- Divide the coconut rice among bowls.
- Top with the Thai salad.
- Add the sliced beef and spoon over any resting juices for extra flavour.
