Thai Beef Salad

Ingredients

2 beef sirloin steaks

1 teaspoon sesame oil

Sea salt

Freshly cracked black pepper

Vegetable oil, for frying

Gem lettuce leaves

4 to 5 radishes, thinly sliced

1/2 cucumber, cut into matchsticks

Handful Thai sweet basil leaves

Handful fresh coriander leaves

Handful fresh mint leaves

The Toasted Rice Garnish

2 tablespoons jasmine rice

Pinch salt

The Dressing

Juice of 2 limes, about 3 tablespoons

2 tablespoons fish sauce

1 tablespoon palm sugar

2 to 3 cloves garlic, finely chopped

1/2 thumb-size piece of ginger, cut into fine matchsticks

1/3 bird’s eye chilli, finely chopped, or to taste

1 spring onion, finely sliced

Small handful mint leaves, finely sliced

Small handful Thai basil leaves, finely torn

PREPARATION

Method

Toast the rice

1. Place the jasmine rice into a dry wok or frying pan over medium heat.

2. Toast for 3 to 5 minutes, moving constantly, until the grains turn golden brown and

release a naturally sweet aroma. Do not burn.

3. Transfer immediately to a pestle and mortar and crush to a coarse powder.

4. Season with a small pinch of salt and set aside.

Prepare the salad base

5. Arrange gem lettuce leaves into a large bowl.

6. Add sliced radish and cucumber matchsticks.

7. Add Thai basil, coriander and mint leaves. Keep herbs whole where possible to avoid bruising.

Make the dressing

8. In a bowl, squeeze in the lime juice.

9. Add fish sauce gradually, starting with 2 tablespoons and tasting as you go.

10. Stir in palm sugar and press to dissolve fully into the liquid.

11. Add garlic, ginger matchsticks, chopped chilli and sliced spring onion.

12. Fold in finely sliced mint and Thai basil.

13. Taste and adjust. The dressing should be sharply sour, lightly sweet and well balanced with salt and heat.

COOKING

Cook the steak

14. Rub the steaks lightly with sesame oil, salt and cracked black pepper.

15. Heat a frying pan over high heat with a small drizzle of vegetable oil.

16. If the steak has a fat cap, hold it fat side down first to render slightly.

17. Lay the steak flat and sear on high heat, then reduce slightly to medium high.

18. Cook for about 1½ to 2 minutes per side for medium rare.

19. Allow the steak to rest for several minutes before slicing thinly against the grain.

Assemble

20. Scatter the toasted rice powder over the salad.

21. Lay the sliced rare beef over the top.

22. Spoon over the dressing generously.

23. Toss lightly just before serving.

Serve immediately while the beef is still slightly warm and the herbs are fresh and vibrant.

School of Wok Tips

 Always toast rice slowly to release its natural sweetness.

 Rest the beef before slicing to retain juices.

 Balance sweet, sour, salty and spicy carefully in the dressing.

 Slice beef against the grain for tenderness.

FAQs

What does toasted rice powder add?

It gives a subtle nutty aroma and crunchy texture that defines authentic Thai beef salad.

Can I cook the beef well done?

You can, but traditionally the beef is served rare to medium rare for tenderness.

Can I prepare the dressing in advance?

Yes, but add fresh herbs just before serving to keep them vibrant.