Skip to Content

Opening Hours

Today7.00am - 9.00pm
Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm


Beef and basil salad

Serves   4
Prep time: 15 mins
Cooking time: 15 mins

If you want to prep ahead the steak can be marinated overnight and the dressing made up to 5 days in advance.

  • Salads
  • Beef
  • Dinner
0002beefandbasilsalad

Ingredients

Method

  • 3 Tbsp Peanut oil
  • 1 Garlic clove, crushed
  • 2 cm Ginger knob, grated
  • 2 Tbsp Fish sauce
  • 1 tsp Sugar
  • 500 g Beef steaks, thinly sliced
  • ½ Cucumber
  • 150 g Green beans
  • 1 cup Basil leaves
  • ½ Shallot, thinly sliced
  • 1 Cos lettuce, small
  • 1 cup Roasted unsalted peanuts, crushed
  • 1 Steamed rice, to serve, basmati or jasmine are good here
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice, or use lemon juice
  • 2 tsp sriracha
  • 2 Tbsp Sugar
  1. Mix oil, garlic, ginger, fish sauce and sugar and marinate the steak in this mix for 30-60 minutes.
  2. Combine all the dressing ingredients.
  3. Slice the cucumber thinly using a mandolin or potato peeler. Blanch the beans in boiling water for 1 minute then refresh in iced water and drain. Mix the cucumber and beans with the basil, shallot and lettuce in a large bowl.
  4. Fry the steak over a hot heat (to ensure it does not stew) until just cooked. Mix through the salad, drizzle over the dressing and sprinkle with crushed peanuts. Serve with small bowls of steamed rice.