Thai Beef Salad - Marie Doung

 

Ingredients   Method

Lemon Myrtle Dressing


1 fresh red chilli, finely diced
2 garlic cloves, minced
2 tbsp fish sauce
Juice of 1 lime
1 tbsp coriander root, finely diced
1 tbsp finely chopped palm sugar*
1 tbsp lemon myrtle oil

Salad


300g quality boneless beef steak, at room temperature
Olive oil
Salt and pepper, to taste
60g mixed leaf lettuce
1/3 cup coriander leaves
1/3 cup mint leaves
2 kaffir lime leaves, centre veins removed, finely shredded
1/2 cup grape tomatoes, halved
1/2 small red onion, finely sliced
1/2 continental cucumber, halved lengthways, thickly sliced diagonally
1/4 cup toasted peanuts, coarsely chopped
Lemon myrtle powder, sliced fresh red chillis (garnish)

 

Notes

*Brown sugar may be used instead of palm sugar

  1. Add all dressing ingredients to a jar and shake vigorously to combine. Adjust lime, sugar and fish sauce to taste, then set aside to allow flavours to meld.
  2. Rub the steak with olive oil and season generously with salt and pepper on both sides. Set aside.
  3. Heat a frying pan over high heat until screaming hot. Carefully place the steak into the hot pan and cook for 2 minutes on each side for medium-rare, or until cooked to your liking.
  4. Remove the beef from the pan and set aside on a board to rest for 10 minutes, then slice the beef into thin strips.
  5. Place the remaining salad ingredients, along with the beef, into a large mixing bowl. Drizzle over the dressing and toss to combine.
  6. Sprinkle with lemon myrtle powder and crushed peanuts. Serve immediately.

 

Looking to try Lemon Myrtle? Request a sample.