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Barbecued Thai beef with cucumber and mint salad

  • 0:20 Prep
  • 0:08 Cook
  • 4 Servings


  • 2 tablespoons Thai red curry paste
  • 1 tablespoon lime juice
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon brown sugar
  • 2 kaffir lime leaves, finely shredded (see tip)
  • 4 x 200g beef rump steaks
  • Shredded kaffir lime leaves, to serve
  • Lime wedges, to serve

Cucumber and mint salad

  • 250g cherry tomatoes, halved
  • 1 small Lebanese cucumber, halved, thinly sliced diagonally
  • 1 cup fresh mint leaves
  • 2 tablespoons chopped roasted unsalted peanuts
  • 2 tablespoons Thai dressing (see note)


  • 1
    Combine curry paste, lime juice, fish sauce, sugar and kaffir lime leaves in a glass or ceramic dish. Add beef. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  • 2
    Heat barbecue chargrill over medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes to rest.
  • 3
    Meanwhile, make cucumber and mint salad. Place tomatoes, cucumber, mint, peanuts and dressing in a bowl. Toss to combine. Serve beef with salad.

Source: taste.com.au


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