I love a light and refreshing salad during the summer months and this Thai Beef Salad is one of my favourites. Whilst it’s a more nutritious take on the typical version, it’s bursting with colour, flavour and wholesome goodness whilst holding those light and tangy flavours.
One of my favourite salads for the summer months.
- 500 g grass-fed beef rump steak
- 1 1/2 Lebanese cucumber, halved then sliced diagonally
- 1 punnet cherry tomatoes, quartered
- ½ red onion, thinly sliced
- 2 tbsp. fresh mint, chopped
- 2 tbsp. fresh coriander, chopped
- 2 tbsp. Thai basil, chopped
- 3 generous handfuls of rocket
- 4 tbsp. crushed cashews
- 1 small fresh red chilli, chopped (optional)
- 1 fresh lime, juiced
- 2 tbsp. sesame oil
- 1 tbsp. tamari
- 2 tbsp. grated fresh ginger
- 1 tbsp. rice malt syrup, optional
Whisk together all of the dressing/marinade ingredients in a small bowl.
Place the steak in a glass or ceramic dish. Drizzle with HALF of the dressing. Cover and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Once marinating is complete, cook steak for 2-3 minutes each side (medium). Transfer to a plate. Cover and set aside for?10 minutes to rest.
Place the cucumber, tomato, red onion, mint, coriander, rocket and basil and crushed cashews in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad between serving bowls and serve immediately.
To bulk this salad up, you can add some cooked quinoa and/or avocado.