Summer is the perfect time to indulge in refreshing and flavourful salads; my Thai Beef Salad is no exception. And what better way to enjoy it than with a glass of Garden Route Wines Shiraz?
Thai Beef Salad
The wine pairing: The Garden Route Wines Shiraz is rich with dark fruits such as black currants and plums, complemented by hints of cherry tobacco and white pepper on the nose. The palate delivers fresh plums and spices, with subtle notes of mulberry and cherry. The tannins are smooth and well-structured, with perfectly integrated acidity. The wine’s bold and spicy notes complement the salad’s tangy and savoury dressing, making it a match made in heaven for a summer meal.
THAI BEEF SALAD RECIPE
Ingredients:
- 500g beef rump steak
- 200g baby tomatoes
- 1 cucumber
- 3 Radishes
- 2 spring onions
- 1 red chilli
- 1 bunch fresh mint leaves
- 1 bunch fresh coriander leaves
- Black & white sesame seeds
Method:
Drizzle the beef steak with olive oil and season with salt and pepper. Sear the rump steak on a hot grill for approximately 4 – 5 minutes per side for medium rare. Set aside to rest.
Next, slice the cucumber into ribbons. Cut the cherry tomatoes in half, and thinly slice the radishes and chilli. Layer the salad ingredients on a serving dish, starting with the cucumber. Keep some of the radishes and chilli aside.
Once the steak has rested, slice it and add it to the salad. Scatter over the sliced radish, mint, coriander leaves and chilli. Sprinkle black and white sesame seeds over the salad.
DRESSING
- 1 clove garlic, crushed
- Small knob ginger grated
- 1 red chilli
- 2 Tsp Sesame oil
- 1 Tbs fish sauce
- 1 Tbs soy sauce
- 1 Tbs Rice Vinegar
- 1 Tbs Oyster sauce
- 2 Tbs lime juice
- 1 Tsp honey
Method:
Mix all the ingredients together, whisk until well combined, and pour over the salad. Serve with a glass of the Garden Route Shiraz, and enjoy!
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