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    Asian beef salad with chilli-lime dressing

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    Asian beef salad with chilli-lime dressing

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 10 minutes

    Serves: 2


    300g bavette or sirloin steak, trimmed of excess fat

    1⁄2 tbsp vegetable oil

    1 mango, chopped

    3 small carrots, julienned or cut into matchsticks

    3 large handfuls watercress or kale leaves, woody stems discarded

    1 shallot, thinly sliced

    3 tbsp peanuts, toasted and roughly chopped

    3 tbsp desiccated coconut

    large handful each coriander and mint leaves



    100ml freshly squeezed lime juice (from about 3-4 juicy limes)

    2 tbsp nam pla fish sauce

    2 tsp light soy sauce

    1 tbsp light brown soft sugar

    1 garlic clove, crushed

    2 Waitrose Cooks’ Ingredients mixed Thai chillies, thinly sliced


    1. Remove the steak from the fridge 30 minutes before cooking and season. Heat a griddle pan (or barbecue) until hot. Brush the steaks with the oil; cook for 3 minutes on each side for medium- rare (longer for thicker steaks). Rest under foil for 10 minutes.

    2. Mix the dressing ingredients in a bowl with 2 tbsp water plus any resting juices from the steak; set aside. In a bowl, mix the mango, carrot, leaves, shallot and most of the peanuts, coconut and herbs. 3 Slice the steak thinly; toss into the salad. Pour over the dressing and top with the remaining nuts, coconut and herbs before serving.

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