Michael Elfwing – Executive Chef at Conrad Hotels & Resorts

This spicy beef salad is easy to prepare and makes for a light and flavoursome lunch.


  • 500g oyster blade steak
  • 75ml fish sauce
  • 75ml lime juice
  • 3 small cucumbers, sliced thinly
  • 6 spring onions, sliced thinly
  • 150g bean sprouts, topped and tailed
  • 1 cup loosely packed fresh mint leaves
  • 200g cherry tomatos
  • 1/2 cup loosely packed coriander leaves
  • 1 stalk lemongrass, thinly sliced
  • 75ml sweet chilli sauce
  • 1 tbsp soy sauce


Step 1

Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl. Cover and refrigerate for 30 minutes.

Step 2

Drain beef; discard marinade. Cook beef on heated, lightly oiled, grill plate until brown on both sides and to desired doneness. Allow the beef to rest for 5 minutes, then slice thinly.

Step 3

Meanwhile, combine cucumber, spring onion, bean sprouts, mint leaves, tomato and coriander in a bowl.

Step 4

For the dressing, combine remaining fish sauce, lime juice, slices lemongrass, sweet chilli sauce and soy sauce in a screw-top jar. Shake well.

Step 5

Add beef and dressing to salad, toss gently, arrange and garnish, then serve.