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A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

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Braised White Beans and Fennel with Greens

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Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

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Non-Stick Ceramic Sauté Pan

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Seared Fish with Lemon Mustard Pan Sauce

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Non-Stick Ceramic Frying Pan

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Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

Thai Beef Salad with Pickled Goji Berries & Cashew Ginger Dressing

Juicy rib-eye steak paired with pickled goji berries and a cashew ginger dressing makes this Thai beef salad a delicious, easy and healthy lunch recipe.

Main INGREDIENTS

Meat

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Cast Iron Shallow Rectangular Grill

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Ingredients

Method

Ingredients

2 rib-eye steaks

FOR THE MARINADE

Zest of 2 limes
45ml (3 tablespoons) lime juice
2 cloves garlic, minced
1 tablespoon freshly grated ginger
15ml (1 tablespoon) honey
10ml (2 teaspoons) fish sauce
15ml (1 tablespoon) toasted sesame oil
30ml (1 tablespoon) vegetable oil

FOR THE PICKLED GOJI BERRIES

45ml (3 tablespoons) apple cider vinegar, warmed
10ml (2 teaspoons) honey
½ teaspoon fine salt
1/3 cup Goji berries

FOR THE CASHEW GINGER DRESSING

100g cashew nuts, soaked in hot water for 30 minutes
15ml (1 tablespoon) freshly grated ginger
20ml soy sauce
10ml (2 teaspoons) honey
20ml apple cider vinegar
80ml (1/3 cup) cold water
15ml (1 tablespoon) lime juice

FOR THE SALAD

4 mini cucumbers, thinly sliced
1 small purple cabbage, shredded
1 small green cabbage, shredded
2 carrots, peeled and thinly shaved
4 scallions, finely sliced
1 red chilli, seeds scraped and finely sliced
½ cup of each, fresh mint, coriander, and basil
30ml (2 tablespoons) toasted sesame seeds, to finish
¼ teaspoon dried red chilli flakes

Method
1

For the marinade, place all the ingredients in a small mixing bowl and whisk to combine.
2

Place the steaks in a non-reactive dish. Drizzle over half the marinade. Cover and place in the fridge to marinate for several hours. Keep the reserved marinade to dress the salad.
3

For the pickled goji berries, combine all the ingredients in a bowl. Set aside for 30 minutes to macerate.
4

To make the dressing, drain the cashew nuts and transfer to a processor. Add the remaining dressing ingredients and blend until completely smooth.
5

Bring the marinated steaks to room temperature before grilling. Heat a Le Creuset 30cm Cast Iron Signature Shallow Grill until hot. Sear the steaks on medium-high for 3-4 minutes. Turn and cook for a further 3 minutes, or until done to your liking. Rest for 5-7 minutes before slicing.
6

Place all the salad ingredients, except the sesame seeds, in a large bowl. Add the reserved marinade and toss lightly to coat. Transfer the salad to a serving plate. Arrange the sliced steak on the salad. Scatter with sesame seeds and serve the cashew dressing alongside.