Thai beef and peanut salad

    4 hours 30 min

    Adding peanut butter to the marinade for this Thai beef salad adds extra richness and flavour to the final dish.

    5 people made this


    • 2 tablespoons lime juice
    • 2 tablespoons fish sauce
    • 2 tablespoons sesame oil
    • 1 tablespoon palm sugar or dark brown sugar
    • 2 teaspoons chilli jam
    • 2 tablespoons peanut butter
    • 2 cloves garlic, crushed
    • 500g beef rump steak
    • 150g thinly sliced Chinese cabbage
    • 100g mixed salad leaves
    • 1 cucmber, thinly sliced
    • 1 long red fresh chilli, thinly sliced
    • 50g fresh corainder leaves
    • 60g roasted peanuts
    • 2 tablespoons fried shallots

    Prep:15min  ›  Cook:15min  ›  Extra time:4hr marinating  ›  Ready in:4hr30min 

    1. Combine the lime juice, fish sauce, oil, sugar and chilli jam in a small bowl. Transfer half the mixture to a bowl, cover and refrigerate to use as the salad dressing. Pour the other half into a large shallow glass dish. Add the peanut butter and garlic to the large dish and mix well. Add the beef and turn to coat in the marinade. Cover and refrigerate for 4 hours. Cover the small bowl of dressing and refrigerate until required.
    2. Heat a grilling pan over medium heat or preheat a barbecue. Remove the beef from the marinade; discard the marinade. Cook the steak for 5 to 6 minutes each side or until cooked to your liking. Transfer to a plate and cover loosely to keep warm. Rest for 5 minutes.
    3. Combine the sliced cabbage, salad leaves, cucumber, chilli and coriander in a large bowl. Add the reserved dressing and toss to combine. Divide the salad among four serving bowls.
    4. Thinly slice the beef and arrange on the salad. Sprinkle roasted peanuts and fried shallots on top of each serving.

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