Thai Beef Salad


500g rump or sirloin steak, sliced finely
1 tbsp. soy sauce
1 red chillies, sliced
olive oil, for frying
salt and pepper


1 tbsp. of palm sugar, grated
¼ cup fish sauce
1 knob ginger, grated
1 clove garlic, grated
1 red chilli, chopped
2 limes, juiced
1 tbsp. soy

½ red onion, sliced
1 bunch thai basil, leaves pulled off
1 bunch coriander, roughly chopped
2 spring onions, chopped into 3cm batons
1 bunch chives, cut into 3cm batons
150g cooked vermicelli noodles, cooled and mixed with sesame oil
1 punnet cherry or perino tomatoes, halved
½ cup toasted sesame seeds
handful mixed mesclun lettuce
1 cup wombok, sliced



Marinate the sliced beef with salt, pepper, soy sauce and chilli. Pan fry briefly in a hot pan for 3 – 5 minutes, taking care not to overcook. Remove and leave to stand for 10 minutes while you assemble the salad.

In a jug, combine dressing ingredients. In a large bowl, combine the salad ingredients, then add dressing and stir well to combine.

Serve salad on a large platter, then arrange cook beef over the top, including the juice from the rested meat. Sprinkle with peanuts and shallots to serve.