Friday, December 27, 2002

Thai Beef Salad

This is pretty hot, so you might want to add less chillies if you're not a huge fan.

Serves 6 (or 1 if you're like me!)

500g tender steak (fillet, lean rump, etc)
1 teaspoon crushed garlic
1 tablespoon pounded coriander roots & stems
1/4 teaspoon ground black pepper
1 tablespoon palm sugar (brown sugar is fine)
3 teaspoons Maggi seasoning
1 tablespoon lime juice
2 teaspoons fish sauce
3 fresh red chillies
3 tablespoons sliced purple shallots (I use regular shallots)
3 tablespoons finely sliced lemongrass (tender white portion only)
1 lebanese cucumber, finely sliced
20 fresh mint leaves

Grill the steak under a preheated grill until medium-rare.
Allow to cool.
Combine crushed garlic with pounded coriander & stir in the pepper, palm sugar, Maggi seasoning, lime juice & fish sauce.
Stir to dissolve sugar.
Slice the chillies finely, removing seeds if preferred (it makes them less hot).
Combine seasonings with the sliced shallots, lemongrass, cucumber, mint & thinly sliced steak.
Toss lighly & serve with jasmine rice.

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