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Thai Beef Salad with Nam Jim

Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours

This recipe is high in protein, low carb and easy to do.

Give it a go and let me know what you think.


• 1 bunch coriander • 3cm piece ginger, finely grated • 2 cloves garlic, thinly sliced • 4 long red chillies, seeded, thinly sliced on the diagonal • 2 lemons, zested, juiced • 2 tablespoons fish sauce • 55g (1/4 cup firmly packed) brown sugar • 700g beef sirloin, cut into 1cm x 4cm strips • 80ml (1/3 cup) vegetable oil • 1 red onion, halved, thinly sliced • 1 cucumber, halved, seeded, thinly sliced • 1 cup mint leaves • Chopped roast peanuts, to serve • Cooked rice noodles (optional), to serve

METHOD Step 1 To make nam jim; trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.

Step 2 Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.

Step 3 Heat 2 tablespoons oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tablespoons oil and beef mixture.

Step 4 Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice noodles, if using.

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