Thai Chilli Beef Salad

clock 30 minutes + 10 minutes bowl Serves 4


  • 2 tbsp Select soy sauce
  • 1 tbsp Select oyster sauce
  • 1 tbsp Select fish sauce
  • 1/2 tsp sesame oil
  • 2 tbsp brown sugar
  • 2 red chillies, chopped finely
  • 2 cm piece ginger, sliced finely
  • 1 zest and juice of 1 lemon
  • sirloin beef, sliced thinly
  • 1 tbsp oil
  • 1 red onion, sliced thinly
  • 2 bunches asparagus, blanched and sliced
  • 8 baby carrots blanched, and cut lengthways
  • 2 handfuls spinach
  • 1 cup fresh coriander, roughly torn
  • 1 cup fresh mint, roughly torn
  • 1/4 cup toasted sesame seeds
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  • In a small bowl mix the soy, fish and oyster sauces, sesame oil, brown sugar, 2 tbsp water, chillies, ginger and lemon zest and juice.

  • Into a larger bowl, place the sliced beef, and add half the above mixture, reserving the other half as dressing.

  • Marinate for at least 20 minutes to allow the favours to infuse.

  • In a large bowl combine the red onion, asparagus, carrots, spinach and herbs.

  • Heat a frying pan to high heat and fry the steak in 2 or 3 batches for 2 - 3 minutes, and place on a plate to rest for 5 minutes. Combine the dressing with the vegetables, add the meat, and mix gently.

  • Serve on a large platter, and sprinkle with sesame seeds, or in individual bowls.

  • Tip: Make extra Thai Chilli Sauce and keep in the fridge ready for use. It also complements chicken, fish and vegetable dishes.

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