Persimmon Thai Beef Salad

Persimmon Thai Beef Salad

A beef salad with a delicious difference!
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 2 People


  • 250 g Fillet Steak Trimmed
  • 1 pc Persimmon Peeled and julienned
  • 1 cup Coriander Leaves
  • 1 cup Mint Leaves
  • 1/2 cup (Thai) Basil Leaves
  • 2 pcs Shallots Finely sliced
  • 1 pc Long Red Chilli Seeded and shredded
  • 1 pc clove garlic Crushed (for dressing)
  • 1 tsp Caster Sugar (for dressing)
  • 3 Tbsp Fresh Lime Juice (for dressing)
  • 1 1/2 Tbsp Fish Sauce (for dressing)


  • Lightly spray beef with a little cooking spray and barbecue, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.
  • In a large bowl gently toss all salad ingredients.
  • To make the dressing, combine all dressing ingredients (garlic, caster sugar, lime juice and fish sauce) in a screw top jar and shake until the sugar has dissolved.
  • Combine beef with salad, drizzle with dressing and serve immediately.


Calories :265
Kilojoules :1110
Fat :7
Carbohydrate :18.5
Protein :30
Cholesterol :84
Sodium :1185
Saturated Fat :3
Fiber :2.5
Calcium :34
Sugar :16
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