Thai Beef Salad


1 ½ tablespoons fresh lime juice

1 tablespoon fish sauce ( free from sugar, fillers, additives)

2 teaspoons sesame oil

1 teaspoon coconut liquid aminos sauce

2 teaspoons finely grated fresh ginger

1 teaspoon garlic infused olive oil

1 beef rump steak (about 680g)

200g cherry tomatoes, halved

2 lebanese cucumbers, sliced

2 long fresh red chillies, de-seeded and thinly sliced

1 bunch fresh mint

1 bunch fresh coriander

1 bunch fresh thai basil

1/3 cup toasted macadamia nuts

4 kaffir lime leaves, center veins removed, finely shredded

Mixed lettuce or baby spinach


  1. Whisk together lime juice, fish sauce, sesame and olive oil, soy sauce and ginger in a jug. Place the steak in a glass or ceramic dish. Drizzle with half of the dressing. Cover and place in the fridge for 2 hours to marinate.
  2. Preheat a barbecue or chargrill pan on high. Cook steak 2 – 3 minutes on each side for medium done. Transfer to a plate, cover with foil and allow to rest for 10 mins. 
  3. Place the mixed lettuce or baby spinach, tomatoes, cucumber, chillie, mint, basil, coriander and lime leaves in a large bowl. Thinly slice the steak across the grain and add to salad. Drizzle with remaining dressing and gently toss to combine.