When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, but do not combine until you are ready to serve. This is an ideal picnic dish that can be transported in 3 small containers, and assembled on the spot.


  •         1 pound sirloin steaks, trimmed ( rump or fillet)
  •         7 ounces salad greens ( any kind)
  •         2 small red onions, finely sliced
  •         10 kaffir lime leaves, shredded (available from Asian markets or http://www.kaffirlimeleaves.com)
  •         3 large mild red chilies, seeded and shredded ( can add more if you like a BIG punch)
  •         2/3 cup cilantro leaves ( coriander)
  •         2/3 cup mint leaves
  •         2/3 cup basil leaves


  •         1 teaspoon soya sauce
  •         2 tablespoons fish sauce
  •         2 tablespoons lime juice
  •         2 tablespoons brown sugar or 2 tablespoons palm sugar


Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.

(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.

Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.

Stir the dressing well.

Place the beef on the salad and pour over the dressing.