Thai Beef Salad



This is also fantastic with prawns or chicken instead of the beef. You can make up a big batch of the dressing and keep it in the fridge for up to 3 days.


½ tbsp coconut oil

1 x 250g sirloin steak, trimmed of visible fat

Salt and pepper

1 tbsp fish sauce

juice of 2 limes

1 lemongrass stalk, tender white part only, finely sliced

1 red chilli, finely sliced – remove the seeds if you don’t like it hot

2 tsp sesame oil

¼ cucumber, sliced into thin batons

2 spring onions, finely sliced

1 avocado, finely sliced

4 cherry tomatoes, cut in half

1 baby gem lettuce, leaves separated

20g peanuts, roughly chopped mint and coriander leaves, to serve

How To

Heat the coconut oil in a frying pan over a high heat. Season the steak all over with salt and pepper. When the oil has melted and is hot, carefully lay the steak in the pan and fry for 2 minutes on each side. When the steak has had its time, transfer it to a plate and leave to rest for 2 minutes.

While the steak is cooking, make a dressing by mixing together the fish sauce, lime juice, lemongrass, chilli and sesame oil in a large bowl. Stir in the cucumber and spring onions, then leave to sit for 2 minutes.

When you are ready to eat, add the avocado, tomatoes and lettuce to the bowl with the dressing, cucumber and spring onions, and gently toss the whole lot together.

Pile up your salad on a plate, slice your steak and place lovingly on the salad, before finishing with the chopped peanuts and roughly torn coriander and mint.

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