Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing
Juicy rib-eye steak paired with pickled goji berries and a cashew ginger dressing makes this Thai beef salad a delicious, easy and healthy lunch recipe.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 2 rib-eye steaks
FOR THE MARINADE
  • Zest of 2 limes
  • 45ml (3 tablespoons) lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 15ml (1 tablespoon) honey
  • 10ml (2 teaspoons) fish sauce
  • 15ml (1 tablespoon) toasted sesame oil
  • 30ml (1 tablespoon) vegetable oil
FOR THE PICKLED GOJI BERRIES
  • 45ml (3 tablespoons) apple cider vinegar, warmed
  • 10ml (2 teaspoons) honey
  • ½ teaspoon fine salt
  • 1/3 cup Goji berries
FOR THE CASHEW GINGER DRESSING
  • 100g cashew nuts, soaked in hot water for 30 minutes
  • 15ml (1 tablespoon) freshly grated ginger
  • 20ml soy sauce
  • 10ml (2 teaspoons) honey
  • 20ml apple cider vinegar
  • 80ml (1/3 cup) cold water
  • 15ml (1 tablespoon) lime juice
FOR THE SALAD
  • 4 mini cucumbers, thinly sliced
  • 1 small purple cabbage, shredded
  • 1 small green cabbage, shredded
  • 2 carrots, peeled and thinly shaved
  • 4 scallions, finely sliced
  • 1 red chilli, seeds scraped and finely sliced
  • ½ cup of each, fresh mint, coriander, and basil
  • 30ml (2 tablespoons) toasted sesame seeds, to finish
  • ¼ teaspoon dried red chilli flakes

  • Method

  • 1
    For the marinade, place all the ingredients in a small mixing bowl and whisk to combine.
  • 2
    Place the steaks in a non-reactive dish. Drizzle over half the marinade. Cover and place in the fridge to marinate for several hours. Keep the reserved marinade to dress the salad.
  • 3
    For the pickled goji berries, combine all the ingredients in a bowl. Set aside for 30 minutes to macerate.
  • 4
    To make the dressing, drain the cashew nuts and transfer to a processor. Add the remaining dressing ingredients and blend until completely smooth.
  • 5
    Bring the marinated steaks to room temperature before grilling. Heat a Le Creuset 30cm Cast Iron Signature Shallow Grill until hot. Sear the steaks on medium-high for 3-4 minutes. Turn and cook for a further 3 minutes, or until done to your liking. Rest for 5-7 minutes before slicing.
  • 6
    Place all the salad ingredients, except the sesame seeds, in a large bowl. Add the reserved marinade and toss lightly to coat. Transfer the salad to a serving plate. Arrange the sliced steak on the salad. Scatter with sesame seeds and serve the cashew dressing alongside.