Beef wagyu salad

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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    Nutrition per serving

    • kcal 350
    • fat 8.6gg
    • saturates 8.1gg
    • carbs 0g
    • sugars 9.6gg
    • fibre 11.2gg
    • protein 92.7gg
    • salt 0.48gg

    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.