I’ve been eating lots of salads, lots of protein, and lots of vegetables this summer. The weather might be cooling down but I am not ready to start on the soups yet!
This Thai Beef Salad is one of my ultimate healthy Summer salad, combining my loves of a good steak, salad and delicious Thai flavours. You can serve it on it’s own as a light meal or on the side with some steamed rice for a more substantial Thai-themed meal.
This is one of the best Thai salads I have ever tasted and I just had to share it with my Motivation family. Try it, you won’t regret it! You can also substitute the beef with pork fillets or chicken breasts or even some firm tofu. This salad can also be prepared in advance, just cook the beef, prepare the salad, and blend up the dressing but be sure to store each of these in separate containers and don’t combine them until you’re ready to serve. This is also an ideal on the go lunch or a picnic dish that can be transported in 3 small containers and assembled to make a great healthy summer meal on the spot.
1 bunch coriander, washed and separated into roots and leaves
3 cloves garlic
1 inch fresh ginger (or 1 generous teaspoon minced ginger)
3 chillies (e.g. Birds Eyes chillies)
1 tablespoons brown sugar
2 tablespoons fish sauce
Juice of 1/2 lime or 1 generous tablespoon lime juice
500 grams top quality porterhouse steak, trimmed and cut into slices.
1 tablespoon vegetable oil
100 grams mixed lettuce leaves
1 bunch mint
1 red (Spanish) onion
2 Lebanese cucumbers, seeds removed and sliced
1 punnet cherry tomatoes
Use a blender to chop coriander roots, garlic, ginger, chilies, sugar, fish sauce and lime juice until well combined.
Reserve half of this mixture to use as dressing and use the other half to marinade the beef strips for 30 minutes.
After 30 minutes heat up a large fry pan and add one tablespoon of vegetable oil. Fry the beef strips for a few minutes and then turn off the heat just before the meat is done to your liking – I like mine medium. Remove the pan from the heat and let the beef cool in the pan. Reserve the pan juices.
Arrange the reserved coriander leaves, lettuce leaves, mint, cucumber, onion, tomatoes and beef on a large platter.
Mix the pan juices into the dressing and then spoon the dressing over the salad and mix well.