Thai Beef Salad with Avocado

By October 12, 2018 No Comments

Thai Beef
Salad with
Avocado

This Thai Beef Salad is great to have for lunch or dinner and adding avocado will give a beautiful creaminess to the salad. You don’t have to marinate the beef overnight but the longer you marinate, the better the flavour is! If you can’t find green papaya, you can substitute with green beans or mango. Use a gluten-free soy sauce to make this a gluten-free dish.

Recipe from Sachie’s Kitchen.

20 MINSSERVES 2MEDIUM
DF

ingredients

300g beef sirloin steak (3cm thickness)

marinade

2 small cloves (3g) garlic, grated
1 tbsp sweet soy sauce
1/2 tsp fish sauce
1/2 pinch white pepper

salad

1/4 lettuce
1/2 green papaya, shredded
1/2 medium carrot, shredded
6 cherry tomatoes, cut into quarters
1 telegraph cucumber, peeled into ribbons
1 avocado, cut in chunks
Coriander leaves
Mint leaves

dressing

1 clove garlic, grated
1/2 red chilli, deseeded and finely chopped
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp lime juice

garnish

Roasted peanuts, crushed
Deep fried shallots
Chopped chilli

method

  1. Put all the marinade ingredients in a bowl and mix well. Add beef and marinate overnight.
  2. Mix all the dressing ingredients in a small bowl and set aside.
  3. Place a frying pan on medium high heat and cook the beef for 3 minutes on each side. Rest it for 6 minutes on a plate.
  4. Once rested, slice the beef thinly.
  5. To assemble the salad, mix the lettuce, green papaya, carrots, cherry tomatoes, cucumber, avocado, mint leaves, coriander and beef in a large bowl. Add dressing and toss together.
  6. Serve the salad in bowls and garnish with roasted peanuts, deep fried shallots and chilli. Don’t forget to drizzle the dressing from the bowl, and enjoy!
THE AVANZA AVOCADO STORY