Thai Beef Salad
With warm days around the corner, cool down and spice things up with this delicious aromatic Thai Beef Salad!
Ingredients
- 1 sirloin steak (roughly 225g)
- 1 tsp sesame oil
- 1 finely sliced small knob of ginger
- 1 red chilli, finely sliced
- 4 little gem lettuce hearts- leaves separated
- 50g radishes, thinly sliced
- 1/2 cucumber, dessed and thinly sliced
- 2x Spring onions, thinly sliced Handful of fresh coriander leaves, mint and thai basil
Dressing
- 3 garlic cloves, finely chopped
- 1 large chilli, finely chopped
- 2-3 tablespoons of fish sauce
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon palm sugar
Method
First begin by toasting the rice in either a frying pan or wok. When the rice changes in colour to a warm brown and gives off a fragrance, remove from heat. Transfer into a mortar with the pinch of salt and pound down until you make a fine powder.
Pan fry the steak with a until medium rare. Leave to rest for 5 minutes.
Mix together the dressing ingredients. Add the ginger and sesame oil and set aside.
Arrange the lettuce leaves, radishes and cucumber on a large serving platter.
Thinly slice the beef and place on the salad. Drizzle over the dressing, scatter with spring onions and herbs and serve garnised with the roasted rice.
- 1 sirloin steak (roughly 225g)
- 1 tsp sesame oil
- 1 finely sliced small knob of ginger
- 1 red chilli, finely sliced
- 4 little gem lettuce hearts- leaves separated
- 50g radishes, thinly sliced
- 1/2 cucumber, dessed and thinly sliced
- 2x Spring onions, thinly sliced Handful of fresh coriander leaves, mint and thai basil
Dressing
- 3 garlic cloves, finely chopped
- 1 large chilli, finely chopped
- 2-3 tablespoons of fish sauce
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon palm sugar
First begin by toasting the rice in either a frying pan or wok. When the rice changes in colour to a warm brown and gives off a fragrance, remove from heat. Transfer into a mortar with the pinch of salt and pound down until you make a fine powder.
Pan fry the steak with a until medium rare. Leave to rest for 5 minutes.
Mix together the dressing ingredients. Add the ginger and sesame oil and set aside.
Arrange the lettuce leaves, radishes and cucumber on a large serving platter.
Thinly slice the beef and place on the salad. Drizzle over the dressing, scatter with spring onions and herbs and serve garnised with the roasted rice.