Thai Beef Salad
I think this recipe originally came from a BBQ book i have somewhere but I make it regularly in the summer and now it's here!
There aren't many Asian dishes i can honestly say are as good homemade than they are in a restaurant but this is one!
it takes about 30 minutes to prep and serves 4.
Ingredients
200 g bag mixed lettuce
1 punnet cherry tomatoes, halved
1/2 red onion, thinly sliced into half moons
1/2 cup coriander leaves (2 plants worth, use the roots for the dressing)
1/2 cup torn mint leaves
1 Lebanese cucumber, cut length ways and diagonally
500 g beef (i use part of a whole fillet)
Dressing
1/3 cup lime juice
2 Tbs fish sauce
1 tsp grated palm sugar
1 garlic clove, crushed
1Tbs finely chopped coriander stalk and root
1 stem finely chopped lemongrass, white part only (or 1 tsp lemongrass paste)
1-2 red chilles, thinly sliced (depending on your preference of heat)
Method
Prepare salad ingredients and place in a shallow bowl. Place all the dressing ingredients in a jar and shake well until the palm sugar has dissolved. (You can prep this in the morning and then all you need to do is cook the beef when you're ready).
season the beef and cook on high heat. keep beef at medium rare. Allow to rest and then cut into thin slices. Place on top of the salad and dress.
Enjoy!
Tips
choose a thick piece of meat that you can BBQ as a whole and then thinly slice after cooked, ensuring the beef stays rare and tender
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