Warm Thai Beef Salad

Although described as a salad this recipe really qualifies as a complete meal. It makes a great lunch time camping meal when the steak can be quickly cooked over the fire.

The steak can be replaced with any meat and cooked in your preferred manner, whether it is on a BBQ hotplate or on a grid over the coals.

Make sure you allow the meat to ‘stand’ before slicing it. This allows the cut to ‘relax’ and helps to retain the juices.


400 grams quality eating steak

Cook steak to your liking - we prefer a medium done steak and sear each side and then cook for 3 minutes per side, turning once only.

Allow meat to rest while you finish the salad.

1/2 teaspoon whole cumin seeds.

1 tablespoon sesame seeds.

1/4 cup raw cashews, halved.

In a small heavy pan on medium heat toss and dry-fry these three ingredients until slightly browned.

3 cups various green leaves – shredded, ie - rocket, spinach, lettuce

1 large carrot, sliced into thick matchstick size pieces.

3 spring onions, sliced similarly to the carrot.

2 red chillies, sliced similarly to the carrot and spring onions.

2 teaspoon finely chopped coriander.

2 teaspoon finely chopped basil.

Combine all these leaves and vegetables - add toasted seeds and nuts and toss to thoroughly mix.

1/4 cup olive oil.

1/4 white wine vinegar.

2 teaspoons fish sauce.

Juice of 1 lime.

1 tablespoon of soy sauce.

1/2 teaspoon raw sugar.

1 teaspoon honey.

1 teaspoon chopped garlic.

Thoroughly combine these 8 ingredients and place into a bowl.

Finally slice the cooked steak and add to the combined liquids. Pour over the salad, lightly toss and serve immediately.

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