This recipe is on high rotation at our place during Summer. It’s pretty quick to put together, although you do need to marinade the steak. The longer the better, but if you forget, 15 mins is better than nothing. I have left the marinade off before, but it’s just not the same.

We put noodles in to make it more of a dinner, but you can leave them out for a light meal.

Thai Beef Salad
serves 2

400g steak (I use rump or 2 pieces of porterhouse)
2 spring onions, finely sliced
1 capsicum, chopped
2 tomatoes, chopped
1 small cucumber, cut into quarters and sliced
handful mint leaves, chopped
handful coriander (cilantro) leaves, chopped
handful cashews or peanuts, toasted
your choice of noodles

Marinade
2 tbsp peanut oil
1 tbsp fish sauce
1 tbsp oyster sauce

Dressing
2 tsp sugar
1 spring onion, finely minced
1 small red chilli, finely chopped
1 clove garlic, finely minced
2 tbsp fish sauce
juice of 1 lime, or half a lemon

Mix marinade ingredients and pour over steak in a shallow dish. Turn the steak over to make sure both sides are coated and cover and refrigerate, overnight if you can.

Combine all dressing ingredients in a bowl, leaving to let sugar dissolve. Taste for balance and adjust with more sugar, fish sauce, or lime juice as needed.

For the steak, heat a fry pan, griddle or bbq to very hot and grill steak for a few minutes each side, or to suit. Move to a clean board and rest for a few minutes. While the steak is resting, cook the noodles as per packet instructions (mine took 2 minutes). Slice steak into strips.

Drain noodles and add to a large bowl with all remaining ingredients. Pour dressing over and toss well. Divide salad among 2 bowls and top with steak. Pour over any dressing left in the bottom of the bowl and any steak juice. Sprinkle over nuts.