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    Asian Beef Salad

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    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.

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    Drinks recommendation

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


    Average user rating

    4 stars