For the dressing: Small piece fresh ginger (approx 2cm) 2 tbsp Fresh Lime Juice 1 ½ tbsp Fish Sauce 1 ½ tbsp Palm Sugar 1 tsp Sesame oil For the salad: 500g Beef Steak Large handful mixed salad leaves 8-10 small tomatoes (roughly halved or quartered) ½ Cucumber (halved lengthways and deseeded) 2 long red chillies (deseeded and thinly sliced) Small handful of coriander leaves A few fresh Thai Basil leaves A few fresh mint leaves Handful of crushed roasted peanuts (to dress)

  1. To make the dressing:
  2. In a small bowl finely grate the ginger (preferably micro-planed if one is available).
  3. Add the lime juice, fish sauce, palm sugar and sesame oil and whisk together until the sugar has dissolved.
  4. To make the salad:
  5. Place the beef in a non-reactive dish and coat with 2/3 of the dressing. Cover and allow to marinate in the fridge for 2-3 hours.
  6. Prepare your barbeque or griddle pan for cooking and rub the beef with a little extra oil.
  7. Place on the (medium-high) heat and cook the steak for about 5 minutes on each side. This should cook the meat rare to medium.
  8. Set aside on a plate and cover. Leave to rest for 10 minutes.
  9. To a large bowl add the salad leaves, tomatoes, cucumber, chillies and herb leaves.
  10. Dress with the remaining dressing and serve onto plates.
  11. Thinly slice the beef and divide between the plates.
  12. Drizzle with a little oil and a further squeeze of lime juice.
  13. Scatter the nuts over salad and serve.
Handy tip

Why not substitute the beef with chicken or fish? This recipe is great for picnic. Serve the beef and salad in a flat bread wraps.

Did you know

Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.