Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Asian Beef Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Asian Beef Salad

    Served warm, the beef will be detectably tender. If allowed to cool it will toughen slightly, so get everything ready before you start.

    • Preparation time: 20 minutes
    • Cooking time: 6 minutes to 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 20g fresh root ginger
    • 2 small shallots
    • 2 tbsp roasted peanuts
    • 700g feather or flat-iron steak, trimmed, cut into 4 pieces
    • 2 tbsp groundnut oil
    • dressing:
    • 1 lime
    • 1 mandarin juice
    • 2 tbsp soy sauce
    • 1 tbsp palm sugar
    • 2 lemon grass stalks, trimmed and finely sliced
    • 200g tenderstem broccoli
    • 150 g bean sprouts
    • 50g salad leaves
    • 20g mint leaves
    • ½ red thai chilli, finely sliced


    1. Blanch the broccoli for 3–4 minutes in boiling water, refresh in cold water and drain well. Combine the ingredients for the dressing in a cup and set aside. Mix all the salad ingredients except the steak and oil together in a bowl.
    2. Season the beef. Place a griddle pan on a high heat. Brush the steaks with the oil and sear in the hot pan for 1–3 minutes on each side, depending on thickness and preference. Remove to a warm plate, cover with foil and rest for 2 minutes.
    3. Slice the beef across the grain. Pour any juices on the plate into the dressing. Mix everything together and divide between four plates.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    An expansive red with soft, sweet edges is ideal here.


    Average user rating

    4 stars