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Thai Beef Salad

 
Type of Dish: Main
Serves:
4
Prep Time:
20 min
Marinating Time:
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Weeknight dinners

This poor dish has been bastardised by more baggy-arsed 'chefs' than most others that you can think of. At its best it is a rich (the steak), lively, beautifully balanced dish- the classic Thai hot/sour/sweet/salty. At its worst, it is anonymous vaguely Asian nothingness. Buy the real ingredients and try to make the Real McCoy.

Goes Well With

Ingredients

  • 2
    whole
    Sirloin Steaks
    2-3cm thick
  • 1
    bunch(es)
    Fresh Mint
    leaves removed
  • 2
    bunch(es)
    Fresh Coriander
    leaves removed
  • 1
    whole
    Red Onion
    peeled and finely sliced, can use shallots instead
  • 10
    whole
    Cherry Tomatoes
    ripe, halved
  • 50
    g
    Rice Vermicelli
    softened in hot water
  • 1
    tbsp
    Ground Toasted Rice
    place long grain or jasmine rice in a small frying pan and cook until lightly golden. cool and grind to a crunchy powder consistency in a mortar and pestle
  • 2
    tbsp
    Unsalted Peanuts
    roughly ground
  • 6
    tbsp
    Lime Juice
  • 4
    tbsp
    Fish Sauce
  • 1
    tbsp
    Palm Sugar
    grated
  • 2
    clove(s)
    Garlic
    peeled & grated
  • 1
    whole
    Red Chilli
    medium, seeds removed and sliced

Directions

  • 1 Char grill the beef no more than rare. Rest until it is nearly room temperature, the remove any fat and gristle and slice into 1/4 cm slices.
  • 2 Drain noodles and place in a shallow bowl with drained noodles, onion or shallots, fresh herbs, tomatoes and ground rice.
  • 3 Mix all dressing ingredients until palm sugar dissolves.
  • 4 Taste the dressing and make sure the sweet, sour, salty and hot components are in balance.
  • 5 Pour dressing over the salad and sprinkle nuts over the top.

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