You are here:

Thai beef salad

Ching He-Huang from Ching's Kitchen
For a light summer salad crammed with aromatic spices, make Ching-He Huang's scrumptious dish

Thai beef salad

Method

1. Heat the oil in a heavy frying pan and fry the steak for 3 minutes on each side, if you like your meat medium-rare, or longer if you for well-cooked meat. Remove from the pan and sprinkle with five spice powder. Leave the steaks on one side to cool before cutting into strips.

2. Combine all the ingredients for the salad and spoon into a serving bowl. Place the beef strips on top of the salad and sprinkle with coriander and watercress leaves before serving.

Comments add a comment

Monicadyer | Posted 15-Aug-08

is there anything i can use instead of lemon grass, cant get it in my store :(

monza1 | Posted 29-Apr-08

had this mmmmmmmmmmmm

Serves: 4

Prep: 20 min
Cook: 6 min

Ingredients
4 tbsp groundnut oil
1 tsp Chinese five spice
4 sirloin steaks, (250g each)

For the salad

4 Spring onions, finely sliced
4 cm Cucumber, sliced
2 stalks Lemon grass, finely sliced
4 red onions, small, finely sliced
3 red chillies, seeds removed, chopped
4 tbsp Fish Sauce
4 tsp brown sugar
8 tbsp lime, juice
1 tbsp mint leaves
1 pinch Salt
1 pinch Pepper