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Soy poached beef salad with galangal & lime dressing


  • Heat a little oil in a large non-stick pan and briefly saute the garlic with 1 heaped tspn grated galangal and the curry leaves. 
  • Add the soy and stock. Mix well and bring to the simmer. 
  • Then add the steaks in one layer, bring to the simmer again and gently cook for a few minutes, turning once or twice. Remove from the heat and cover.
  • To make the dressing, whisk 3 tbsp vegetable oil with the sesame oil, lime zest and juice, palm sugar and 1 tspn grated galangal with a few spoons of the steak cooking liquid. Taste for seasoning.
  • Blanch the wonga bok in boiling water. Drain well and gently toss with the capsicum, herbs, bananas and dressing to taste. 
  • To serve, mound the salad in individual bowls, top with the finely sliced beef and a little more dressing.


  • vegetable oil
  • 2 garlic cloves, crushed
  • a large piece of fresh galangal, grated
  • 6 small curry leaves
  • ½ cup soy sauce
  • ½ cup chicken stock
  • 2 x 200 gm steaks, trimmed of all fat & sinew
  • 3 tspn sesame oil
  • grated rind of 1-2 limes & the juice of 3
  • 1 tbsp shaved palm (or soft brown) sugar
  • ½ wonga bok, cut into pieces
  • 1 medium red capsicum, cored, seeded & finely sliced
  • 2 heaped cups mixed Asian herb leaves, eg. mint & coriander
  • 2 firm sugar (small) bananas, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm