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Beef wagyu salad New-recipe-icon

This delicious Thai-inspired steak salad was created by Nguyen Thani, the chef de cuisine-specialty at Thai restaurant Thiptara in Palace Downtown.

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  • Serves
  • Serves
  • Calories 350
  • Saturated Fat 8.1g
  • Sugar 9.6g
  • Protein 92.7g
  • Fat 8.6g
  • Fibre 11.2g
  • Salt 0.48g

Nutrition per serving

  • Calories 350
  • Saturated Fat 8.1g
  • Sugar 9.6g
  • Protein 92.7g
  • Fat 8.6g
  • Fibre 11.2g
  • Salt 0.48g

Ingredients

  • 4 tbsp. fish sauce
  • 2 tsp. brown sugar
  • 2 tsp. green lime juice
  • 6g fresh garlic, chopped
  • 4 g bird eye chili, chopped
  • 4 gr coriander root, chopped
  • 10 g red onion, sliced
  • 200 g beef wagyu striploin
  • 20 ml oyster sauce
  • 40 g cucumber, peeled
  • 10 g red onion, chopped
  • 2 cherry tomatoes, cut into 4 slices
  • 6 g spring onion, sliced
  • 4 g salt
  • 1 green lime

Method

  1. For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.

  2. Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.

  3. Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.

  4. Pan-sear the beef until it’s cooked ‘medium’ and slice it.

  5. Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.

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