EssaysOnline
- Sep 1, 2017
- 2 min read

Warm Thai Beef Salad

It’s time to lighten things up, seize the day and pull out all the stops for your next springtime meal.

ALL GOLD turns up the spice in this warm Thai beef salad with the addition of its tomato and chilli pasta sauce. Make it, taste it, love it and share it with friends and family on the patio and savour springtime in style.

Warm Thai Beef Salad

Serves 4 to 6

Preparation Time: 20 min

Cook Time: 20 min

Ingredients

500 g beef rump/fillet, cut into strips

For the marinade:

3/4 cup ALL GOLD Tomato & Chilli Pasta Sauce

1 tsp. garlic

1 tsp. lemon juice

1/2 tsp. lemongrass, finely chopped

1 tbsp. oil

1 tbsp. soya sauce

2 tsp. coriander, chopped

2 tbsp. honey or melted palm sugar

2 tsp. basil, chopped

2 tsp. tamarind paste

For the vegetables:

2 cups red peppers, julienned

1 cup snap peas

2 cups baby spinach or pak choi

1 cup onions, cut into wedges

150 g bamboo shoots, drained

3 tsp. soy sauce

4 tsp. sesame oil

1 tbsp. toasted sesame seeds

Salt and pepper

Method

Combine all marinade ingredients in a bowl and mix well. Place beef strips in marinade and leave in the fridge for 2 hours. Heat a wok or frying pan until hot, add drained marinated beef strips into pan and stir-fry until almost cooked. Add the rest of the marinade and cook for 2 more minutes. Combine all vegetable ingredients in a bowl and marinate in the fridge for an hour. Remove and stir-fry vegetables for 2 to 3 minutes or until tender and lightly browned. Adjust seasoning with salt and pepper.

To serve: Combine beef and vegetables and arrange onto plate. Top with extra fresh chopped coriander/basil to garnish.

Chef’s Tip: Replace beef with chicken or prawns.