Thursday, December 3, 2009

Thai Beef Salad


3 cloves garlic, minced
4 coriander roots, finely chopped
½ teaspoon freshly ground black pepper
3 tablespoons oil
400-500g piece rump or sirloin steak
125g-200g mixed salad leaves
125g cherry tomatoes
½ small red onion, finely sliced
fresh coriander and mint leaves, chopped


2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon caster sugar or soft brown sugar
1-2 red chillies, chopped
1 tablespoon mint, finely chopped
1 tablespoon red onion, finely chopped

  1. Combine the chopped garlic and coriander roots, black pepper and 2 tablespoons of the oil. If you have a mortar and pestle, use it to finely grind the mixture. Alternatively, blend the mixture well in a food processor or blender. Spread the mixture evenly over the steak.
  2. Heat the remaining oil in a heavy based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only during the cooking time. Remove the steak from the pan and allow to cool.
  3. Meanwhile, wash the salad leaves and cut the cherry tomatoes in half. Arrange the prepared leaves on a serving plate and arrange the cherry tomatoes over the top with the sliced onions.
  4. Prepare dressing by combining all the dressing ingredients in a small bowl, stirring until the sugar has dissolved.
  5. Cut the cooled steak across the grain into thin strips and arrange over the salad leaves. Drizzle with the dressing and scatter the fresh mint leaves over the top. Serve immediately.

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