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Thai Beef Salad

Thai beef salad – Serves 2




  1. Place a frying/griddle pan on a high heat.
  2. Oil and season the steaks with Steenbergs organic perfect salt.


  1. Place all the prepared vegetable in a bowl.
  2. Cook your steaks for two minutes on each side and remove from the pan and wrap in foil to rest for 5 minutes.
  3. In the steak pan, add in the lemongrass, chilli, ginger, sugar and tamarind paste and cook for a minute.
  4. Pour in the soy and coconut milk and reduce to a sticky consistency, scraping the bottom of the pan with a wooden spoon to get all the flavour from the steaks off the pan base.
  5. Dress the vegetables with a little of the dressing and mix together. Put on to serving plates
  6. Slice your steaks on the angle and present on top of the dressed vegetables. Add a little more dressing on top of the dish.
  7. Sprinkle with sesame seeds and serve 


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