Thai Beef Salad with Prawns


Tenina Holder

Posted January 7, 2020 (Last updated December 21, 2021)



Total Time




Thai Surf and Turf. Because that's totally a thing. Get onto it people. Summer dining is almost here and this one will suit everyone.


  • Baby spinach icon
    Baby spinach200 gleaves of
  • Cilantro icon
    Cilantro1 handfulleaves of
  • Fresh basil leaves icon
    Fresh basil leaves1 handfulleaves of
  • Mint leaves icon
    Mint leaves1 handfulleaves of
  • Cucumber icon
    Cucumber½sliced on the angle
  • Grape tomato icon
    Grape tomato250 ghalved
  • Red onion icon
    Red onion½finely sliced
  • Red bell pepper icon
    Red bell pepper½finely sliced
  • Kaffir lime leaves icon
    Kaffir lime leaves3finely shredded
  • Fresh chili icon
    Fresh chili1deseeded
  • Kaffir lime leaves icon
    Kaffir lime leaves3destalked
  • Sesame oil icon
    Sesame oil25 gtoasted
  • Lime icon
    Limeas neededsliced
  • Rib-eye steak icon
    Rib-eye steak500 gboned
  • Shrimps icon
  • Rice vermicelli icon
    Rice vermicelli910 g
  • Water icon
    Wateras neededhot
  • Mangetout icon
    Mangetout100 g
  • Garlic clove icon
    Garlic clove2
  • Ginger icon
    Ginger3 g
  • Lemongrass stalk icon
    Lemongrass stalk1white parts
  • Cilantro icon
    Cilantro1 handful
  • Fresh basil leaves icon
    Fresh basil leaves1 handful
  • Mint leaves icon
    Mint leaves1 handful
  • Coconut sugar icon
    Coconut sugar20 g
  • Tamari icon
    Tamari35 g
  • Fish sauce icon
    Fish sauce25 g
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Lime juice icon
    Lime juice100 gfreshly squeezed
  • Lemon juice icon
    Lemon juice50 gfreshly squeezed

  • 1. Char grill Scotch fillet both sides, on a high heat to medium rare
  • 2. Transfer to an insulated serving bowl
  • 3. Throw prawns into hot pan after the steak and cook quickly
  • 4. Add to steak and keep hot
  • 5. Add rice vermicelli to a clean large mixing bowl
  • 6. Cover with hot water then set aside
  • 7. Add baby spinach, cilantro, fresh basil leaves, mint leaves, cucumber, grape tomato, red onion, red bell pepper, mangetout and kaffir lime leaves to a clean serving plate
  • 8. Add fresh chili, garlic clove, ginger, kaffir lime leaves, lemongrass stalk, cilantro, fresh basil leaves, mint leaves, coconut sugar, tamari, fish sauce, sesame oil, extra virgin olive oil, lime juice and lemon juice to the TM5 bowl
  • 9. Blend with MC fitted - approx 20 sec, speed 10
  • 10. Drain noodles
  • 11. Place drained noodles on top of salad, top with sliced steak, prawns and finish with dressing
  • 12. Serve with lime
  • 13. There will undoubtedly be left over dressing. Store this in an airtight jar in the fridge until the next time you need a fantastic salad. It can be instant!

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