sweet and spicy thai beef salad
This is a lovely Thai beef salad for a warm summer evening. Well actually it’s good for anytime of the year really. The salad consists of sweet mangos, chilli, crunchy noodles, mint, coriander, basil and succulent marinated beef (I prefer the beef to be medium rare on the barbecue). There are a lot of flavour layer to this salad and we love it.
ingredients
marinade
- 15g oyster sauce
- 1/2 teaspoon sesame oil
- 50g mirin
- 1 Small Red Chili
- 25g ginger
- 2 cloves garlic
salad
- 500g Rump Steak
- 1 heaped tablespoon Vietnamese mint leaves
- 1 heaped tablespoon basil leaves
- 50 g corriander leaves
- 15 g sesame seeds
- 200 g fried noodles**
- 8 mango cheeks (fresh or canned)
- 2 small red chillies
- 10 cherry tomatoes, halved
- 3 handfuls of baby spinach
- 1/2 red capsicum
dressing
- 40 g soy sauce**
- 1 lime, juiced
- 2 clove garlic
- 5 g ginger
- 10 g mirin
- 15 g reserved mango juice, if not using fresh mangos
- 1/2 teaspoon sesame oil
- 15 g oyster sauce
directions
marinade
- Mince garlic, grate ginger and chop chili.
- Combine all ingredients in a glass bowl and pour over beef and marinade overnight (or minimum of 4 hours)
salad
- Cook beef to your liking (BBQ or pan fry) and allow to cool slightly.
- Combine all salad ingredients.
- Slice beef into 1cm strips and add to salad.
dressing
- Mince garlic and grate ginger – mix with all ingredients and pour over salad.
Thermomix directions
marinade
- Combine all ingredients for 10 seconds, speed 7.
- Pour over beef and marinade overnight (or minimum of 4 hours).
salad
- Cook beef to your liking (BBQ, pan or steam in veroma) and allow to cool slightly.
- Combine all salad ingredients.
- Slice beef into 1cm strips and add to salad.
dressing
- Place garlic and ginger in TM bowl and mix for 10 seconds, speed 7.
- Add all remaining ingredients and mix for 10 seconds, speed 7.
** Can be made gluten free with changing soy sauce to tamari sauce and opting for gluten free fried noodles or by leaving them out.
