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Recipe: Atlas Dining's Thai Beef Salad
Welcome to Innovation in Isolation—a content series dedicated to uncovering inspiring stories from local businesses. Here, we shine a light on creative Australians adapting to their new normal in innovative ways.
Innovation has always been a part of the menu at Atlas Dining. Before lockdown restrictions came into place, the Melbourne restaurant was revered for its alternative approach to fine dining, switching cuisine every four months. Post-lockdown, Head Chef Charlie Carrington has found a new way to bring global flavours to his loyal clientele: The Atlas Masterclass.
Here, Charlie shares an exclusive recipe from the masterclass.
Thai Beef Salad
Serves 4
Ingredients
- 2 teaspoons red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 4 tablespoons soy sauce
- 600g beef (thinly sliced)
- 60g toasted peanuts
- 60g fried shallots
- 4 carrots
- 1 daikon
- 1 cucumber
- 1/2 bunch spring onion
- 1 handful of bean sprouts
- 1 bunch coriander
- 3 limes
Method
- To make the dressing/marinade mix the red curry paste, fish sauce, sugar and soy together.
- Get the thinly sliced beef and mix together with ¾ of the marinade. Reserve.
- Mix the toasted peanuts and fried shallots together and reserve for plating. It is worth slightly grinding them so they are still chunky.
- Using your sharpest knife, cut all the vegetables into thin batons/matchsticks. The salad is always better when you take your time to cut the ingredients nicely! Once all the ingredients are chopped, squeeze over the three limes and the leftover 1/4 of the dressing.
- In a hot pan, start to cook the beef in batches. The idea is to get a nice colour on the beef and sear nicely! As it's thin, it won’t take long (max 1 minute) and you won’t have to flip the beef. It’s important to sear in batches so you don’t overcrowd the pan.
- Place the beef in a bowl on the side, ready to mix with the rest of the ingredients. Once all the beef is cooked, mix it with the dressed salad and then plate up and sprinkle over the nut and shallot mix.
Enjoy!
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