Healthy & Delicious Thai Beef Salad Recipe
Prep Time: 2 hours (optional)
Cook Time: 20 minutes
Thai Beef Salad:
200g beef eye fillet, finely sliced
1/4 red cabbage, finely shredded
1/2 red capsicum, finely sliced
1/2 yellow capsicum, finely sliced
1 Lebanese cucumber, halved lengthways, seeds removed & sliced diagonally
12 cherry tomatoes, halved
A handful dill, leaves picked
A handful coriander, leaves picked
A handful mint, leaves picked & torn
Marinade & Dressing:
3 tbsp lime juice
1 tbsp fish sauce
1 red chilli, finely sliced
2 tsp sesame oil
Whisk the lime juice, fish sauce, chilli and sesame oil in a bowl.
Place the beef strips in a ceramic or glass dish, drizzle with half of the marinade, reserving the other half for dressing the salad. Evenly coat the beef in the marinade and place in the fridge for about 2 hours (optional), turning occasionally.
Preheat a frying pan on high. Sear the steak for 30 seconds on each side, or until cooked to your liking. This will also depend on how thinly you have sliced the beef. Transfer to a plate, cover loosely with foil and set aside.
Combine the herbs (leaving some aside for garnishing), cashews, cabbage, capsicum, cucumber and tomatoes in a large bowl.
Scatter the beef strips on top of the salad, garnish with the dill, coriander and mint and drizzle with the remaining dressing.
Serve immediately and enjoy!