While salads are a great meal option in warmer weather, coming up with appealing and refreshing salad ideas can be difficult.
A thai beef salad is a great meal in itself and can be prepared for an individual or in a group setting. While it uses a large number of ingredients, most of the preparation can be done well in advance of any sitting, so that you will only need to grill the meat before serving.
Arrange 100 g of mixed salad leaves on a large platter or bowl and top with one finely sliced cucumber, one finely sliced carrot, one finely sliced red onion and half a finely sliced capsicum.
To create the sauce, mix one teaspoon of peanut oil, one tablespoon of lime juice, two teaspoons of fish sauce, and two tablespoons of sweet chilli sauce in a bowl and mix well.
Then heat a barbecue or char-grill pan on high heat and rub peanut oil evenly over two 250 scotch fillet steaks. Cook these for about two to three minutes on either side. Reduce the heat slightly and cook for a further two to three minutes, turning them occasionally or until they are cooked to your liking.
Remove the steaks from the grill and rest them for ten minutes after cooking. Slice them finely across the grain and arrange them throughout the salad. Scatter one bunch of chopped coriander, one bunch of chopped mint and one tablespoon of toasted sesame seeds before drizzling the sauce over the top.
The great thing about thai beef salad is that you can use a variety of ingredients. Other optional ingredients include fresh chili, tomatoes and shallots, but you can be as creative as you like.
To make a thai chicken, mango and blueberry salad, click here.
