Thai Beef Salad
with Justin Narayan
Bright, spicy, fresh and bursting with herbs — the Thai salad you can master, scale and cook for anyone. Watch Justin pound the dressing, grill the steak and toss it together, then make it your own.
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Watch the trailer
30 minTotal time
2–3Serves
EasyLevel
GrilledMethod
§ In this recipe
What you'll master.
✓
Pounding a punchy dressing of coriander root, garlic, chilli and lime
✓
Marinating and grilling rump steak for char and tenderness
✓
Slicing against the grain and resting for juicy beef
✓
Tossing herbs, leaves and crunch so every bite is balanced
§ Before you start
What you'll need.
Ingredients
- Dressing
- 2 coriander roots, cleaned
- 2 garlic cloves
- 1 Thai green chilli
- Juice of 1½ limes
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp water
- Steak
- 200–300g rump steak
- 1 tbsp fish sauce
- Juice of ½ lime
- 1 tsp brown sugar
- Pinch of salt
- 1 garlic clove
- Salad
- 1 cucumber
- Handful mixed salad leaves
- Handful bean sprouts
- ½ red onion, thinly sliced
- Handful cherry tomatoes, halved
- Handful mint leaves
- Handful coriander leaves
Equipment
- Mortar and pestle (or small blender/food processor)
- Hibachi grill or barbecue
- Tongs
- Sharp knife
- Mixing bowl
§ The result
What you'll be plating.
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★★★★★
"Made it for friends on a weeknight and everyone asked for the recipe. The dressing is unreal."