Asian Beef Salad

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Helen Jackson makes her favourite Asian Beef Salad.  We know you will love it too.

Serves 4-5 people


1kg Beef Eyefillet
Crispy Noodles
Mesculan Salad
Fresh Mint
Palm Sugar
Wasabi Paste
Fish Sauce
Sesame Oil
Sweet Chilli Sauce
Soy Sauce


Place the meat on a roasting tray. Put 1 to 2 teaspoons of wasabi paste onto the beef and pour on soy sauce and sesame oil. Rub it all into the beef.

Put the beef into pre-heated oven at 225 degrees for 20 minutes. Ensure the tray sits within the top 1/3 of the oven.

For the Salad Dressing…

Chop up a 1 cm piece of palm sugar and put into a mortar and pesal. Cut up 1-2 tablespoons of mint.  Squeeze 1 full lime into the mixture. Mix all together.

Add in fish sauce, sweet chilli sauce and sesame oil and top up with a plain oil like peanut oil.  Mix together and grind well, leaving some chunky bits. Taste dressing and add in additional ingredients to meet your satisfaction.

For the Salad…

Place the mesculan salad onto a platter. Add in loads of fresh basil and roasted cashews. Put platter to one side.

Once the beef is cooked, remove from the oven and let it rest for 10 minutes. Slice into 1 cm thickness.

Sprinkle the plain crispy noodles over the salad.  Place the beef slices on top of the salad. Pour salad dressing over the beef and salad.




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