Thai Beef Salad
Recipe Sourced from I Want To Be A Chef From Around The World
3 garlic cloves, finely chopped
4 coriander roots, finely chopped
½ teaspoon black pepper
60ml peanut oil
400g rump or sirloin steak
1 small oakleaf lettuce, leaves separated
200g cherry tomatoes, halved
1 Lebanese (short) cucumber, halved lengthways and sliced
4 spring onions, sliced
1 large handful coriander leaves
1 ½ tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
½ fresh long red chilli, seeded and finely chopped
2 teaspoons soft brown sugar (or finely grated palm sugar)
Finely grind the garlic, coriander roots, pepper and 2 tablespoons of the oil using a mortar and pestle, food processor or blender to make a chunky paste. Spread evenly over both sides of the steak.
Heat the remaining oil in a heavy-based frying pan or chargrill over high heat. Cook the steak for about 4 minutes each side, turning once, for medium or until cooked to your liking (see note). Set aside.
Meanwhile, combine the lettuce, cherry tomato halves, cucumber and spring onion in a large bowl.
To make the dressing, stir together all the ingredients until the sugar has dissolved.
Cut the steak into thin strips. Add to the bowl with the salad and toss together very gently. Drizzle with the dressing and scatter the coriander leaves over the top. Serve immediately.
Enjoy with a chilled glass of Pfeiffer Gamay.