Thai Beef Salad - with Curious Cuts Tri Tip

Thai Beef Salad - with Curious Cuts Tri Tip

$40.00 ea
Serving Size: 4
Cook Time: 40 minutes

It’s time to try this Thai Tri Tip Salad. Now say that three times fast. Or just get straight into searing an unsung cut of Aussie beef and pair it with plenty of herbs, noodles and a zinging fresh dressing. Yum.



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    1. Give all your vegies a little wash. Preheat the oven to 180°. Remove beef from pack and pat dry. Trim any excess fat from meat then season with salt and pepper. In a hot frying pan on high heat, drizzle 1/3 of the grapeseed oil and sear beef on all sides for approx. 7 mins in total or until golden. Place in a baking tray lined with baking paper and cook in the oven for approx. 15 mins. Once cooked, rest for at least 10 mins.
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    2. For the dressing, squeeze the juice of two limes and finely chop coriander stalks (reserving leaves for later). Add to a mixing bowl with the fish sauce and finely grated palm sugar and mix together well. Bring a medium size pot of salted water to the boil.
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    3. Finely chop garlic and shallots. Peel ginger and finely chop. Slice the lemongrass stem into discs as finely as possible. Bring a wok or large frying pan to high heat. Add the remaining grapeseed oil then sauté shallots, garlic, lemongrass and ginger for approx. 5 mins until golden, stirring regularly. Remove from heat.
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    4. Boil a full kettle. Place noodles in a deep mixing bowl and add boiling water, ensuring noodles are fully covered. Cook for 10 mins, drain and refresh with cold water. Add the sesame oil to noodles and mix through with your hands. In a bowl, mix the eggs with a fork. In a hot frying pan on a medium-high heat, drizzle olive oil and cook eggs until scrambled. Let cool and roughly chop, set aside.
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    5. Finely slice chilli (removing seeds if desired) and roughly chop peanuts. Pick leaves from mint and Thai basil, discard stems. Devein snow peas. Once rested, very thinly slice the beef then add to wok together with noodles, herbs, bean sprouts, peanuts, scrambled eggs and the dressing. Toss through until well combined. Blanch snow peas and choy sum in the pot of boiling water for approx. 2 mins. Drain and add to the wok, toss through well.
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    6. Serve Thai beef salad warm or at room temperature. Garnish with sliced chilli. Consume within 48 hrs.



  • 1 packet beef tri tip
  • 2 limes
  • 150g snow peas
  • 1 bunch choy sum
  • ½ bunch coriander
  • ½ bunch mint
  • ½ bunch Thai basil
  • 1 lemongrass stalk
  • ½ bunch shallots
  • 3 garlic cloves
  • 1 long red chilli
  • 1 knob ginger
  • 125g bean sprouts
  • 3 tbsp grapeseed oil
  • ½ tbsp sesame oil
  • 250g pad Thai noodles
  • 2 tbsp fish sauce
  • 3 tbsp palm sugar
  • ¼ cup peanuts



      • 2 eggs
      • Olive oil
      • Salt
      • Pepper



        Pirovic - Eggs Free Range (12eggs, 660g)

        $4.49 ea

        Pirovic Eggs Free Range Organic X 12 660g

        $8.99 ea

        Mulloon Creek - Eggs Organic (12eggs, 700g)

        $11.99 ea

        Villa Rossi - Extra Virgin Olive Oil (1l)

        $16.99 ea

        Rosto - Extra Oomph Olive Oil (750mL)

        $15.99 ea

        Colavita - Extra Virgin Olive Oil (1L)

        $19.49 ea

        Colavita - Extra Virgin Olive Oil (500mL)

        $10.49 ea

        Lake Crystal Australian Lake Salt Fine 250g

        $3.49 ea

        Maldon - Sea Salt Flakes (240g)

        $9.49 ea

        Spice & Co (60g) Pepper Black Cracked

        $2.99 ea

        Spice & Co (60g) Pepper Black Ground

        $2.99 ea