Hot Thai Beef Salad with Chilli Blue Dressing

Ingredients for 2 servings

200g beef fillet steak
2 tbsp. chilli or olive oil
2cm length root ginger (approx) – peeled and finely diced
½ red chilli – seeds removed and finely diced
1 medium red pepper – halved, seeded and finely sliced
1 pack Castello® Traditional Blue Cheese

Juice and rind of 1 lime
Little Gem lettuce leaves, and or Pak choi leaves (NB little gem have a particularly good colour but salad leaves can be of your choice.)

Hot Thai Beef Salad with Chilli Blue Dressing


In a wok or large frying pan, heat 1 tbsp. of the oil and then add the chilli, pepper, ginger and beef and stir fry for approx. 5 mins.

To make the dressing, blend the remaining oil with half the cheese and juice of the lime (Keep back the grated lime rind for scattering).

Arrange your chosen leaves on a serving dish, stir the remaining cheese crumbled into bite sized pieces into, the stir fry and serve immediately on top of the leaves, with the dressing drizzled over the top. 

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