Yum Nam Tok Salad (Spicy Beef Salad)

Yum Nam Tok Salad (Spicy Beef Salad)

 

Serves: 2

Ingredients

Blue Triangle 200g (7oz) beef
Blue Triangle ½ Spanish onion, thinly sliced
Blue Triangle A handful of chopped coriander
Blue Triangle A handful of chopped shallots
Blue Triangle 1 tbsp lemon juice
Blue Triangle ½ tbsp fish sauce
Blue Triangle ½ tspn sugar
Blue Triangle Mint leaves
Blue Triangle Fresh chilli

 

Method

  1. Grill or barbecue beef to your liking and thinly slice.
  2. In a large bowl or pot, combine the cooked topside with the onion, shallots, coriander, lemon juice, fish sauce, sugar and chilli. Toss to mix well.
  3. Rip mint leaves, add to the bowl and mix well.
  4. Serve at room temperature.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

Restaurants & Retailers

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Black Cow Bistro, 70 George St, Launceston TAS

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Coppersmith Hotel
435 Clarendon St
South Melbourne

Peter G Bouchier Butchers

Peter G Bouchier Butchers

Bar Nacional, 727 Collins St

Bar Nacional, 727 Collins St

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Our Farmers

Jackie Marshall

Jackie Marshall

Paul Saward

Paul Saward

Richard Nicholls

Richard Nicholls

Stephen Pilkington

Stephen Pilkington

Andrew Kay

Andrew Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour