Riverford Wicked Leeks
Thai beef salad recipe image

Print Thai beef salad

Frying steak needs to be tenderised with a few taps with a rolling pin and BBQ’d quickly; the secret with this cut is not to let it rest as it tends to toughen up so onto a chopping board, cut into manageable pieces and straight into the bap is the way to go. Brushing with soya sauce while cooking will give a slight teriyaki taste...or try this salad.


Salad recipes  


  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp dark palm sugar, finely chopped (or any brown sugar)
  • 2 tsp sesame oil
  • 2 tsp fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 3 tsp soy sauce
  • 600g frying steak
  • 200g cherry tomatoes, halved
  • 1 cucumber, halved lengthways & thinly sliced diagonally
  • 1 red onion, halved & cut into thin wedges
  • 2 long fresh red chillies, halved, deseeded & thinly sliced lengthways
  • 1 bunch each fresh mint, coriander & basil, leaves picked & large leaves torn
  • 50g toasted peanuts or cashews, chopped
  • 4 kaffir lime leaves, centre veins removed, finely shredded


  1. Make the dressing: whisk together lime juice, sugar, fish sauce, sesame oil, ginger, garlic and 1 tablespoon of the soy sauce in a jug.
  2. Cook the steak over a high heat for 2 minutes each side, brushing with the remaining soy sauce. Put the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Add the sliced steak and dressing.
want to cook with fresh ingredients? try one of our award winning veg boxes