Thai beef salad

This tangy salad is perfect fare for sunny days.
This tangy salad is perfect fare for sunny days. 

Spring is in the air and our thoughts turn to lighter food, and this Thai-beef number is tangy and herb-filled, perfect for sunny days.


1 x 600g piece grass-fed beef eye fillet

1 tbsp sea salt

1 tbsp freshly ground black pepper

2 tbsp coconut oil

1 small carrot, thinly sliced on a mandolin and cut into thin strips

2 Asian shallots, finely sliced

½ capsicum, seeded and thinly sliced into strips

1 handful bean sprouts

1 small handful Thai basil leaves

1 small handful mint leaves

1 small handful coriander leaves

1 small handful Vietnamese mint leaves

2 tbsp chopped almonds (activated if possible)


2 tbsp finely diced ginger

1 tbsp finely chopped coriander stems

3 garlic cloves, finely chopped

1 long red chilli, seeds removed and finely sliced

1 tbsp honey (optional)

2 tbsp lime juice

1 tbsp apple cider vinegar

2 tbsp tamari

1 tbsp finely chopped lemongrass, white part only

1 tsp sesame oil

3 tbsp extra virgin olive oil


1. Heat the barbecue or grill plate on high. Sprinkle a tray with the sea salt and cracked pepper and evenly roll the beef fillet in the seasoning to coat. Lightly brush the barbecue or grill with the coconut oil and sear the beef for 30 seconds on each side. Rest for five minutes before thinly slicing (or place in the fridge to cool before slicing).

2. To make the dressing, combine the ginger, coriander stems, garlic, chilli, honey (if using), lime juice, vinegar, tamari, lemongrass, sesame oil and olive oil in a bowl and mix well.

3. To serve, place the sliced beef on a platter, and top with the carrot strips, shallots, capsicum, bean sprouts and herbs, followed by the dressing and then the almonds. Toss to combine. Serve chilled or at room temperature.