Thai Beef Salad
This Thai Beef Salad is a tasty fresh meal full of delicious goodness. Style the salad to suit your tastes and feast on our delicious grass-fed, free-range beef rump.
Ingredients:
- 1kg Rump steak
- 2 tablespoons Soy sauce (use coconut aminos for paleo)
- 1 ½ tablespoons Muscovado sugar (or palm sugar or for paleo option use coconut sugar)
- 1 tablespoon Fish sauce
- Juice of ½ Lime
- Salad greens of your choice: Lettuce, Snow peas, Carrot, cucumber, red capsicum, red onion, snow pea sprouts plus fresh herbs like mint, coriander or Vietnamese mint to taste
- Roasted cashews, chopped and/or fried onions to serve (optional)
- Extra Olive oil to BBQ rump
Dressing:
- 2 teaspoons rice wine vinegar
- 2 tablespoon olive oil
- ¼ teaspoon sesame oil
- Juice of 1 lime
- 1 teaspoon soy sauce
Method:
- Mix sugar, soy sauce, fish sauce and juice of ½ a lime in a container large enough to fit the steak.
- Add the steak pieces and turn to coat well in the marinade. Pop in the fridge and marinade for ½ hr to overnight as time allows.
- Make your salad dressing by mixing the dressing ingredients together well. Taste and adjust with lime, soy or a pinch of sugar to your taste preferences.
- Prep your salad but combining your choice of salad greens and herbs on individual plates or in a large salad bowl. Dress with a little of the dressing and toss well. Taste and adjust seasoning or add more dressing.
- Heat your BBQ to piping hot. Drizzle with a little olive oil and add your steaks. I like to cook them on a very hot BBQ to sear the edges and develop a lightly crisp outside.
- Cook on each side for around 3 mins before removing to a clean plate to rest for 10-15 minutes for medium steak (cooking time depends on the thickness of your steak).
- Once rested, slice into strips and place on top of the salad. I like to add a little of the meat juices but this is optional.
- Garnish with cashews and/or onions if using.
- Serve and Enjoy!