Want a juicy, zesty meal that's ready in a flash? Look no further than this delicious Thai Beef Salad recipe, using 6* Rump from Angliss Meats!
Ingredients:
- 400g Angliss Meats 6* Rump
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, sliced
- 1 cup fresh mint leaves
- 1 cup coriander leaves
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 red chili, sliced (optional)
- Handful of crushed peanuts (optional, for topping)
Method:
- Cook the Beef:
Season the beef lightly with salt and a touch of oil. Grill or pan-sear over high heat for about 3–4 minutes per side, or until medium-rare. Let it rest for 5–10 minutes, then slice thinly against the grain.
- Make the Dressing:
In a small bowl, combine lime juice, fish sauce, sugar, and sesame oil. Stir until the sugar dissolves. Taste and adjust the balance - add more lime for tang or fish sauce for saltiness.
- Prep the Salad:
In a large bowl, combine cherry tomatoes, red onion, cucumber, mint, coriander, and chili (if using). Bring it all together: Add the sliced beef to the salad bowl. Pour over the dressing and toss everything gently until well coated and evenly mixed.
- Serve:
Plate immediately while the beef is still slightly warm, or chill briefly for a cooler, refreshing dish. Great on its own or over crisp lettuce or vermicelli noodles.
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