Ingredients: |
Ingredients: Dressing:
¼ to ½ tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste)
2 garlic cloves
1 tbsp cilantro/coriander stems, chopped
Pinch of salt
2 tsp sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grape seed oil (or canola or vegetable oil)
Salad:
7 - 8 oz / 200 - 250 g good quality beef steak - sirloin, porterhouse, scotch fillet or rump steak (the best quality you can afford), at room temperature
½ tbsp oil (vegetable, peanut or canola oil)
Salt and pepper
2 cups mixed lettuce leaves
¼ cup cherry tomatoes, halved
¼ small red onion (spanish onion), very finely sliced
½ cucumber, cut horizontally then cut into slices (about ⅓ cup)
¼ cup cilantro
|
Directions: |
Directions:1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.
2. Grind until a smooth paste forms.
3. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
4. Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.
5. Preheat a skillet over high heat until screaming hot and smoking.
6. Cook the beef to your liking. (Note 1) I like mine rare for this salad.
7. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
8. Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients.
9. Pour over Dressing and toss gently.
10. Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using. |
This recipe for Thai Beef Salad is from