Thai beef salad

Thai beef salad: A taste sensation. Image: Marele van Zyl

Thai beef salad: Flavour-packed light midweek meal

Before the summer is over, make sure to prepare this mouth-watering Thai beef salad oozing flavour.

Thai beef salad

Thai beef salad: A taste sensation. Image: Marele van Zyl

Enjoy a delicious, refreshing light lunch this summer by preparing this Thai beef salad. This tasty salad will tickle your taste buds with each bite you take. The combination of unique flavours pair perfectly and makes this salad a winner.

The secret to getting the steak soft, succulent and oozing flavour is to marinate it for at least 20 minutes. However, it is advisable to marinate the beef overnight if you have the time. Remember to remove the steak from the fridge one hour before you start cooking it.

If you love your food to be hot and spicy, this Thai beef salad recipe is just for you. You can even turn up the heat by increasing the number of chillies. Alternatively, tone it down if you are not a great fan of spicy food.

Before the summer is over, make sure to prepare this mouth-watering Thai beef salad. Let us know in the comments of this recipe if you plan to prepare it.

Thai beef salad recipe

5 from 1 vote
Recipe by Marele van Zyl Course: Sides, Light mealCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • Salad
  • 500 g steak

  • 2 cucumbers sliced

  • 4 cups cherry tomatoes, halved

  • 1 red chilli finely sliced

  • 1 cup spring onion / green onion sliced

  • 1 cup fresh mint leaves

  • 1 cup fresh coriander/cilantro leaves

  • ½ cup peanuts crushed (optional)

  • Dressing/marinade
  • 3 tablespoons oil canola/grapeseed oil

  • 4 tablespoons lime juice

  • 2 teaspoons fish sauce

  • 4 teaspoons soy sauce

  • 2 teaspoons sugar

  • ½ teaspoon red chilli grated or finely chopped

  • 2 cloves garlic, crushed

Method

  • To make the marinade, whisk together all the ingredients for the marinade.
  • Place the steak in a Ziploc bag or suitable marinating container and pour over half the marinade. Reserve the rest. Marinade the steak for at least 20 minutes but ideally overnight in the fridge. (Remove the steak from the fridge 1 hour before cooking.)
  • To cook the steak, heat a grill pan or outdoor grill until hot then cook the steaks for a few minutes per side, to your preference. Remove from the heat and allow to rest for 5 minutes.
  • Assemble the salad by combining the cucumber, tomato, chilli, spring onion and herbs in a bowl. Slice the steak and add to the salad, pour over the remaining dressing. Toss to combine.
  • Serve sprinkled with crushed peanuts if using.

Notes

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