Thai Beef Salad

Serves 2-4
Time 30 minutes + marinating time


2 x 200g sirloin steaks, fat removed


2 tbsp fresh ginger
2 cloves garlic
¼ cup lime juice
1 shallot, finely diced
2 tbsp fish sauce
¼ cup coriander, finely chopped (stems included)
2 tbsp soy sauce
Salt and pepper


4 cups cos lettuce, shredded
¼ cup spring onions, chopped
¼ pea shoots, chopped
¼ cup bean shoots
½ cup fresh mint, roughly chopped
¼ cup coriander, finely chopped
½ cucumber
¼ cup Chinese cabbage (wombok), finely shredded
3 tbsp peanuts, chopped
1 long red chilli, finely sliced
¼ cup deep fried shallots
¼ cup sesame seeds, toasted


¼ tsp fish sauce
1 tbsp honey
Juice of 1 lime
1 tsp grated ginger
¼ cup soy sauce
2 tbsp rice wine vinegar
Kewpie mayonnaise (optional)


Combine the ingredients for the marinade and process until well blended.

Place the beef in a container, top with the marinade and allow to rest for a minimum of one hour and up to overnight.

Combine all of the salad ingredients into a large mixing bowl.

Heat a barbeque or grill pan until hot, add the steak and grill for 3-5 minutes per side or until the steak is cooked to your liking. Remove from the heat and allow to rest for a few minutes (approximately half the cooking time), before cutting into thin slices.

For the dressing, place all of the ingredients into a bowl and whisk.

Before serving the salad, toss with the dressing and top with the slices of cooked beef.