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Thai Recipes
Warm Thai Beef Salad & Coconut Rice

Warm Thai Beef Salad & Coconut Rice

with Soy Lime Dressing

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It’s a traditional Thai beef salad as you know it, but with a deliciously substantial base of creamy coconut rice. It really is the perfect warming and aromatic accompaniment for this Thai favourite.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

jasmine rice

2 tin

coconut milk

1 packet

beef rump

2 unit

roma tomato

1 unit


1 bunch


1 unit


1 bag

mixed salad leaves

Not included in your delivery

olive oil

1.75 cup


½ tsp


2 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

fish sauce


3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2580 kJ
Fat20.7 g
of which saturates12.6 g
Carbohydrate67 g
of which sugars5 g
Protein35.9 g
Sodium694 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Shallow Dish
Chopping board
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Cook the Coconut Rice
Cook the Coconut Rice

Rinse the jasmine rice well. Place the rice, coconut milk, water (check ingredients list for amount) and salt (use suggested amount) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Avoid lifting the lid on the rice as this releases steam and slows down the cooking process.

Add Flavour to the Beef
Add Flavour to the Beef

While the rice is cooking, combine the soy sauce and fish sauce in a small bowl with a drizzle of olive oil. Place the beef rump in a shallow bowl and pour over half the soy sauce mixture (the remaining sauce will become your dressing!).

Get Prepped
Get Prepped

Roughly chop the Roma tomatoes. Slice the cucumber into 0.5 cm half moons. Pick and finely slice the mint leaves. Zest the lime to get a pinch, then juice to get 3 tsp.

Cook the Beef
Cook the Beef

Heat a large frying pan over a high heat. Using tongs, pick up the beef rump, letting any excess marinade drip back into the bowl. Add the beef to the pan 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. Slice into 0.5 cm thick strips.

Make the Salad
Make the Salad

While the beef is resting, combine the tomato, cucumber, mint and mixed salad leaves in a large bowl. Add the lime zest, lime juice and brown sugar to the bowl with the reserved soy sauce mixture. Add the sliced steak and half the lime-soy dressing to the salad (reserve remaining for step 6).

Serve Up
Serve Up

Divide the coconut rice and Thai beef salad between plates. Serve the remaining dressing on the side.