I love Thai beef salad! I could eat it every day and never get sick of it. It's so fresh and vibrant and spicy and bursting with flavour. Thai food, like most Asian cuisine, is all about balance; the key elements being salty, sweet, sour and spicy. While the amount of chilli used can be altered to suit your taste, when making the dressing ensure you adjust the other flavours by the merest drop in between tasting.
2 limes, juiced
1 1/2 tbs shaved palm sugar
2 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
1 clove garlic, crushed
1/2 tbs ginger, finely grated
1 long red chillies (optional)
600g beef rump steak, trimmed of fat and sinew
1 bunch mint, leaves removed
1 bunch coriander, leaves removed
1/2 bunch Thai basil, leaves removed
1 punnet cherry tomatoes, halved
1 cucumber, halved and sliced thinly
Step 1 - To make the dressing, place lime juice, palm sugar, fish sauce, sesame oil, soy sauce, garlic and ginger in a bowl and whisk til combined.
Step 2 - Place the beef in a container or a new bowl, pour half the dressing over, cover and refrigerate for 1-2 hours. Set the remaining dressing aside.
Step 3 - Heat a grill pan or BBQ hot plate on high until it is very hot. Reduce heat to medium and cook beef for 2-5 minutes each side, depending on thickness of beef and how you prefer your beef cooked. Once cooked, set aside to rest for 5 minutes.
Step 4 - While beef is resting, combine herbs, tomatoes and cucumber in a bowl. Take the long red chilli and slice thinly on a diagonal. Place in bowl with salad and toss lightly with your fingers. Distribute between two serving dishes. Slice beef thinly and lay on top of salad. Drizzle with dressing and serve immediately.
To ensure this dish remains gluten free check that your soy sauce and fish sauce are gluten free. Even for those who do not need to remove gluten from their diet, gluten free fish and soy sauces are as good if not better than the same products that contain gluten.