Warm Thai Beef Salad
with Ginger Garlic Dressing & Toasted Peanuts
Us Aussies love Thai food, and there is barely a main street in our cities that isn’t home to a Thai restaurant. Tonight we pay homage to this well-loved cuisine and bring some of that zingy fresh flavour into your kitchen. If you prefer things on the milder side, go lightly with the dressing or just use less chilli in Step 1.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 knob
ginger
½ clove
garlic
½ unit
long red chilli
1 unit
lime
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
beef rump
1 unit
carrot
1 unit
cucumber
1 bunch
mint
1 bag
Asian Mixed Leaves
Not included in your delivery
packet
olive oil
1 tbs
sesame oil
(Contains: Sesame;)
2 tsp
fish sauce
(Contains: Fish;)
1 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
brown sugar
Utensils
Cooking Steps
Finely grate the ginger. Peel and finely grate the garlic (see ingredient list). TIP: Crush the garlic if you’d prefer! Finely chop the long red chilli (if using). TIP: Use as much or as little chilli as you like depending on taste preference. Zest and juice the lime. Place the ginger, garlic and long red chilli (use suggested amount) into a small bowl.
Heat a medium frying pan over a medium-high heat. Add the crushed peanuts and toast, stirring regularly, for 2-3 minutes or until golden. Remove from the pan and set aside.
Return the medium frying pan to a high heat and add the sesame oil. Heat for 30 seconds or until smoking, then pour into the small bowl with the ginger and garlic. TIP: The hot oil will bubble up and ‘cook’ the garlic, ginger and chilli. Add a pinch of lime zest and the lime juice, the fish sauce, soy sauce, brown sugar and olive oil (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside.
Season the beef rump with salt and pepper on both sides. Heat a drizzle of olive oil in the same medium frying pan over a high heat. Add the beef steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice. TIP: Cooking times will vary depending on the thickness of your steak.
While the steak is cooking, slice the carrot (unpeeled) into 3 mm matchsticks, or grate if you’d prefer. Finely slice the cucumber into half-moons. Pick and finely chop the mint leaves. Add the Asian mixed leaves, carrot, cucumber, mint and sliced steak to a large bowl. Pour over the dressing and toss to coat. TIP: Toss your salad with the dressing just before serving to prevent soggy leaves.
Divide the Thai beef salad between plates and sprinkle over the crushed peanuts.
