The Dinner Planner


Thai Style Grilled Beef with Cucumber and Tomato Salad

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Total Time 20 minutes
Servings 4


Thai Style Grilled Beef

  • 500 gram beef rump steak
  • 1-2 long red chillies - deseeded if you don't want the heat
  • 2 tbsp fish sauce
  • 1 tbsp kecap manis
  • ¼ cup lime juice
  • 2 garlic cloves - crushed
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  • ½ cup coriander - roughly chopped
  • ½ cup unsalted, roasted peanuts - roughly chopped

Cucumber and Tomato Salad

  • 2 cucumbers - halved and sliced diagonally
  • 1 punnet cherry tomatoes - halved
  • ½ red onion - finely sliced
  • ½ cup mint - roughly chopped
  • ½ cup coriander - roughly chopped
  • 3 tbsp lime juice
  • 2 tbsp oil - light olive oil or light flavoured oil
  • 1 tbsp fish sauce
  • 1 garlic clove - crushed
  • 1-2 tbsp maple syrup - to taste


Thai Style Grilled Beef

  • Finely chop 1 chilli. Place chopped chilli, fish sauce, kecap manis, lime juice, garlic, sugar and oil in a jug. Whisk to combine. Pour half the mixture into a large, shallow ceramic dish. Cover and refrigerate remaining mixture. Add beef to dish. Turn to coat. Cover and leave to marinate while you make the salad.
  • Heat BBQ or char grill to medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  • Thinly slice rested beef and place on a platter. Sprinkle with coriander, peanuts and sliced chilli. Drizzle with remaining sauce mixture and serve with the cucumber and tomato salad.

Cucumber and Tomato Salad

  • Make the dressing whisking the lime juice, oil, rice vinegar, fish sauce, garlic, and maple syrup in a small bowl until combined. 
  • Combine the cucumbers, red onion, coriander and mint in a large bowl. Pour over dressing and toss to combine.

Tips and Variations

VEGETARIAN - Replace beef with silken tofu. Remove excess moisture from the tofu with a paper towel. Place tofu on plate and top with dressing, herbs and peanuts. 
Feel free to add extra vegetable to the salad, It's also great with capsicum, green beans, snow peas or bean sprouts. 


Calories: 456kcal | Carbohydrates: 24g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 1238mg | Potassium: 925mg | Fiber: 4g | Sugar: 14g | Vitamin A: 663IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 4mg

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