A refreshing and flavorful Thai beef salad with marinated bavette steak, fresh vegetables, and a tangy dressing.
Ingredients
- 4pieceBeef Bavette Steak
- 1tspGarlic (minced)
- 1tbspGinger (minced)
- 1tspRed Chillies (thinly sliced)
- 2tbspLime Juice (freshly squeezed)
- 2cupsPak Choi (diagonally sliced)
- 2cupsCarrots (julienned)
- 1cupRadish (sliced)
- 2cupsCocktail Tomatoes (halved)
- 1cupSpring Onions (diagonally sliced)
- 1/2cupCoriander Leaves
- 2tbspWhite Sesame Seeds
- 1/2cupOlive Oil Blend
- 1/2cupRed Wine Vinegar
- 1tbspFish Sauce
- 1tbspLight Soy Sauce
- Salt & Pepper to taste
How to make Thai Beef Salad
Place the bavette steak into a flat dish. Rub the ginger, garlic, chilli, and lime juice over the steak on both sides. Let the steak marinate for about 15 minutes.
Heat a griddle pan to smoking hot, add a little olive oil blend, then grill the steak on both sides. Grill to medium or your temperature of choice.
Place the grilled steaks into foil and wrap closed to rest for 5–10 minutes.
In the meantime, place your salad ingredients into a mixing bowl: pak choi, tomatoes, spring onions, carrots, and radish. Season lightly with salt and pepper.
Add the dressing ingredients: olive oil blend, red wine vinegar, light soy sauce, and fish sauce. Mix well, then serve the salad into 4 bowls.
Slice the steak into thin strips and place on top of each salad.
Heat a small pan to medium heat. Add the sesame seeds and dry toast the seeds to golden brown. Sprinkle over the top of each salad.
Garnish with coriander leaves.
Tips & Tricks
For a spicier salad, add more red chillies to the marinade.
Ensure the griddle pan is very hot before adding the steak to get a good sear.
Resting the steak in foil helps retain its juices and makes it more tender.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...