Thai Beef Salad W/nam Jim Dressing


Serv Time Price
0 20 min $29.13


  • 1

    Pre-heat the BBQ to med-high. In a bowl marinate the steak in orange juice and zest, tamari, half the chopped garlic and honey. (If you have time do this half hour before cooking, leave covered on bench).

  • 2

    Create the Nam Jim; In a bowl combine coriander, galangal, chilli, Vietnamese mint, fish sauce, half the; lime juice and oil with remaining garlic – use a blender or if you have time use a mortar and pestle to pulse the ingredients together. Once smooth – add kaffir lime zest remaining; lime juice, honey and oil.

  • 3

    Cook the steak for 3-4 minutes the first side, flip and cook for 2 minutes. Rest the meat for 4 minutes. - Rest by covering placing on a plate and cover with foil, then a tea towel to trap the heat.

  • 4

    In a bowl toss snow pea leaf, mint and carrot. Slice the steak and layer across the salad. Drizzle the nam jim over the top. Enjoy!


  • 1 x Kaffir lime - use zest from the lime
  • 1 x Lime - juice of
  • 2 x Mint sprig - roughly chopped
  • 1 x Carrot julienned
  • 4 x Coriander sprig - roughly chopped
  • 1 x Orange - juice and 2cm of peel
  • 2 x Garlic clove - roughly chopped
  • 1 x Long red chilli - roughly chopped
  • 60g x Snow pea leaf
  • 350g x Grass fed Angus rump
  • 50g x Galangal - chopped
  • 2 x Vietnamese mint sprig - roughly chopped