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Thai beef salad

  • 0:10 Prep
  • 0:07 Cook
  • 4 Servings


  • Peanut oil, for greasing
  • 500g beef rump steak, trimmed
  • 2 tablespoons bottled Thai-style red curry paste
  • 120g fresh baby corn
  • 285g bag Caesar Salad Mix
  • 1/2 medium red onion, cut into thin wedges
  • 30g (1 cup) snow pea sprouts
  • 2 tablespoons unsalted roasted peanuts
  • 1 tablespoon chopped fresh coriander
  • 1 sachet Good Seasons Garlic & Herb Salad Dressing Dry Mix, prepared following packet directions


  • 1
    Brush a chargrill or barbecue grill with the peanut oil to grease and then preheat on medium – high. Spread rump steak on both sides with the red curry paste and cook on preheated chargrill or barbecue for 3-4 minutes each side for medium-rare or until cooked to your liking. Remove steak and set aside to rest for 5 minutes. Meanwhile, bring a medium saucepan of water to the boil. Add the baby corn and cook for 30 seconds to blanch. Drain and refresh under cold running water. Drain well and then cut each baby corn into half lengthways.
  • 2
    Slice the steak across the grain into thin strips with a sharp knife.
  • 3
    Combine the sliced steak, baby corn, Caesar Salad Mix, red onion, snow pea sprouts, peanuts and coriander in a serving dish. Pour over 80mls (1/3 cup) of the prepared Good Seasons Garlic & Herb Salad Dressing toss to combine and serve .

Source: taste.com.au


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