Chef Anthony's Recipes

Thai Beef Salad

Serves Two

You just can't beat a fresh, spicy salad such as this on a hot summer's day. This aromatic Asian salad combines lemony-flavoured coriander leaves with refreshing mint and beef. This salad can also be served on its own or as part of a Thai banquet.

What you will need

350 g
Thinly sliced rump or rib fillet
1 tsp
Ginger
½ cup
Coriander
1 juice and zest
Lime
100 mLs
Sweet chilli sauce
50 mLs
Kecap manis (Sweet Soy)
2 finely cut
Shallots
1 tsp
Sambal olek

Putting it together

  • Mix the above ingredients and marinate for one hour.
  • Pour 1 tablespoons of sesame oil into a hot wok.
  • Add beef and stir fry till cooked. Keep it moving to prevent it from sticking and burning.
  • Place delicately on a salad of shredded Wombok, crispy noodles, crushed cashews and thinly sliced crisp red capsicum.
  • Use the wok juices to dress the salad.
  • Serve immediately.

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