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Thai beef salad recipe

Executive Chef Martyn Watkins shares his recipe for a fresh Thai beef salad – perfect for summer lunches.

Serves two as a main and four as a starter


For the steak
8oz beef rump steak
2 tbsp Thai red curry paste
1 tbsp olive oil

For the salad
1 red pepper, finely sliced
1 green pepper, finely sliced
1 yellow pepper, finely sliced
1 carrot, finely sliced
5 spring onions, finely sliced
4 cherry tomatoes, cut in half
2 pak choi, leaves roughly cut and stems finely sliced
3 fresh lime leaves (you can defrost frozen ones if you can’t find fresh), finely sliced
4 radishes, finely sliced

For the dressing
1 tbsp Thai green curry paste
50ml light soy sauce
20ml sesame oil
20ml chilli sauce
20ml lime juice
2-3 tbsp light brown sugar
4 cloves garlic, finely sliced
1 1/2 bunch coriander, reserving 1/2 bunch for garnish
4 lime leaves


For the steak
1. Mix the Thai red curry paste with the oil, and season with salt and pepper
2. Using gloves, spread the paste over the steak
3. Wrap in clingfilm and refrigerate over night
4. Just before serving, pan-fry the steak to your preferred temperature and leave to rest

For the salad
1. Combine all of the ingredients in a large bowl and set aside

For the dressing
1. Add all of the ingredients to a blender and combine until completely smooth

Plate up
1. Add most of the dressing to the salad and mix together
2. Slice the cooked steak and place on top
3. Drizzle with the final part of the dressing
4. Roughly chop the leaves of the remaining coriander and scatter on top

Thai beef salad