We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Thai Beef Salad
Summer 2011
Super fresh tasting, this salad is as good with steak as it is with chicken or whole shrimp.But watch those chilies as they are really hot!
Serves 3 to 4
2 tbsp (30 mL) each lime juice and vegetable oil
1 tbsp (15 mL) each dark sesame oil and fish sauce
2 tsp (10 mL) granulated sugar
1 tbsp (15 mL) finely minced ginger
1 to 2 tsp (5 to 10 mL) very finely minced hot red chili pepper, such a habañero
¼ tsp (1 mL) salt
4 cups (1 L) thinly sliced Savoy cabbage
1 mini cucumber, thinly sliced diagonally
1 medium carrot, coarsely grated
1 cup (250 mL) bean sprouts
⅓ cup (80 mL) shredded mint leaves
¼ cup (60 mL) diced red onion
Thinly sliced leftover grilled steak (about ½ strip loin)
2 tbsp (30 mL) salted roasted peanuts (optional)
1 In a large bowl, whisk lime juice with vegetable oil, sesame oil, fish sauce and sugar until sugar is dissolved. Stir in ginger, chili and salt.
2 Add cabbage, cucumber, carrot, bean sprouts, mint, red onion and steak. Toss to combine. Sprinkle with peanuts.
Serves 3 to 4
