Asian Steak Salad

posted 29 Jul 2014, 07:26 by Alison Sutherland   [ updated 29 Jul 2014, 07:41 ]
This delicious steak salad recipe is based on recipes by Rick Stein and Krua Thai Cookery School (Edinburgh). It makes use of Asian ingredients and is sour, salty, sweet,  hot and savoury. The steak should ideally be served rare. This recipe is also delicious without the steak as a side salad or can be topped with chicken. For a vegetarian version swap the fish sauce for soy sauce and top with deep fried marinated tofu.

Asian Style Steak Salad    
Serves 2


  • 1 thick sirloin steak 
  • Juice and zest of half a lime
  • Grated clove of garlic
  • 1/2 tablespoon of palm sugar
  • 1/2  cucumber cut into match sticks
  • 1 carrot  cut into match sticks
  • 3  spring onions sliced diagonally
  • Large handful of bean sprouts
  • 6 cherry tomatoes cut in half around the equator
  • Shredded Thai basil leaves 
  • Shredded coriander leaves
  • Handful of green beans , blanched and refreshed in cold water and chopped into 2cm lengths
  • Small handful of roughly chopped roasted cashew nuts
  • 1 tablespoon of fish sauce
  • Juice of half a lime
  • 1/2  clove of garlic crushed
  • 2 teaspoons of water
  1. Mix up the marinade ingredients and marinate the steak in it for at least an hour.
  2. Prepare the salad ingredients.
  3. Put all the dressing ingredients into a bowl and stir until the sugar has dissolved.
  4. Pan fry the steak for 2 minutes on either side. Allow to rest.
  5. Toss the salad ingredients in the dressing, reserving a little dressing to pour over the steak. Place on a serving platter.
  6. Slice the steak and place on top of the salad. Spoon over the remaining dressing.