Riverford Wicked Leeks
Thai-style seared beef salad recipe image

Print Thai-style seared beef salad

If hot or cold roast beef isn’t for you, try slicing the joint into steaks and making this dish, it’s easy to make and perfect for a hot summer’s evening.


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  • 500g lean beef joint, sliced into 1cm steaks
  • for the dressing:
  • 3 limes, juiced
  • 1 lime, zested
  • 1 piece lemongrass, outer skin removed, finely chopped
  • 1 tbsp sweet chilli sauce
  • 1 red or green chilli, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp mint leaves, roughly chopped
  • for the salad:
  • ½ head Chinese leaves
  • 12 cherry tomatoes, quartered
  • 1 cucumber, peeled, deseeded & cut into thick batons
  • 6 spring onions, sliced lengthways
  • 1 heaped tbsp coriander, roughly chopped
  • 1 heaped tbsp basil leaves, roughly chopped


  1. Season the beef and brush with sunflower oil. Heat up a heavy griddle pan to smoking hot and quickly sear the steaks for about 1 minute per side. Transfer to a bowl, cover with foil and leave to cool.
  2. Make the dressing by mixing all the ingredients together. Taste; it should have a distinct sweet and sour flavour. You might want to add a little sugar (ideally palm) or more sweet chilli sauce.
  3. Slice the cooked steak into thin ribbons and add to the dressing, stirring around to get a good coating. Add any meat juices.
  4. Make the salad: Finely shred the Chinese leaves and mix with the other salad ingredients. Mix everything together and serve with lime quarters.
want to cook with fresh ingredients? try one of our award winning veg boxes