Thai Beef Salad Spoons

January 2022


2 tsp olive oil

300g beef fillet steak

1 small Lebanese cucumber, deseeded, finely diced 1⁄2 small red onion, finely diced

1 long red chilli, deseeded, finely chopped

1⁄4 cup mint leaves, finely chopped

1 large lime, juiced

1 tbs fish sauce

3 tsp brown sugar

Mint leaves, extra, to serve



  1.  Heat oil in a non‐s tick frypan over medium‐high heat. Season steaks with salt and pepper on both sides. Add steaks to hot pan and cook for 4 minutes on each side for medium‐rare or un l cooked to your liking. Transfer to a plate. Rest for 5 minutes. Thinly slice beef diagonally.

  2.  Add cucumber, onion, chilli, coriander and mint to a bowl. Add sliced steak and toss to combine. Arrange Asian spoons onto a platter and fill with beef mixture.

  3. Combine juice, sauce and sugar in a bowl. Add a li ttle to each spoon. Garnish with mint. Serve with remaining dressing.