Spicy beef salad

Spicy beef salad


  • 600g beef scotch fillet steaks
  • 2 tsp olive oil
  • 1 x 100g pkt baby Asian greens
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 English cucumber, halved, thinly sliced diagonally
  • 55g (1 cup) trimmed bean sprouts
  • ½ cup fresh coriander leaves
  • 4 slices wholegrain bread, to serve

For the dressing:

  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 fresh coriander roots, washed, trimmed, finely chopped
  • 2 tbs vinegar
  • 2 tbs fresh lime juice
  • 1 tbs brown sugar



  1. Preheat a char-grill on high. Rub both sides of beef evenly with oil and season with salt and pepper. Add the beef to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking.
  2. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
  3. Meanwhile, to make the dressing, place the chill, coriander root, vinegar, lime juice and sugar in a small bowl and stir until the sugar dissolves.
  4. Combine the Asian greens, tomato, cucumber, bean sprouts and coriander leaves in a large serving bowl.
  5. Top with beef and drizzle over the dressing.
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