Spicy Beef Salad with soy and chilli pepper dressing

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

At the restaurant we serve rare beef in this salad, but the beef can be cooked more if desired. The resting time allows the cooked beef to relax and ensures that it is tender. A vegetarian version can be made using deep-fried cubes of tofu.



  • 2 garlic cloves
  • 2 small fresh red chilli peppers
  • 2 tablespoons light soy sau


TO MAKE DRESSING, peel the garlic. Mince (grind) together the garlic and the chilli peppers. Place in a bowl with the rest of the dressing ingredients. Mix together until the sugar has dissolved.

TO MAKE SALAD cut the beef into eight portions. Halve the cherry tomatoes or chop the tomatoes. Seed and slice the capsicum. Peel and slice the red onion. Place all the salad ingr