Traditionally known as Thai beef salad – this is my version of a refreshing, spicy and very tasty dish as a starter or side dish.
Very simple to create but pretty effective as a dish as an addition to a BBQ or main table dishes.
INGREDIENTS:
For Grinding in Mortar & Pestle / Blend:
1 Birdseye fresh chilli (or just 1/2 depending on tolerance of heat)
1 Teasp. Sambal Oelek (optional chilli paste addition)
1/2 Handful coriander stems (chopped)
1 Garlic clove (chopped)
To Add to Ground Dressing Mix above:
2 – 3 Tblsp. Sugar (depending on your taste)
2 Tblsp. Oil (olive or vegetable)
3 Tblsp. Fresh lime juice (squeezed from the limes)
2 Tblsp. fish sauce
Pinch of salt
Salad Ingredients:
300 – 400 grms quality beef sirloin (ideally cooked medium / rare – pink in middle when sliced – unless you prefer more well cooked)
2 Handfuls of mixed salad – mostly green
1 Handful rocket lettuce
1/2 – 1 cumber (sliced length ways & cut in half into smaller slices)
3 – 4 Shallot onions – sliced finely (or 1/2 red onion)
Handful coriander leaves
1/2 Handful mint leaves
8 – 10 Cherry tomatoes (cut in half)
1 Tblsp. oil (olive or vegetable)
Pinch of salt and black pepper
For Garnish:
1 – Tblsp. roughly chopped unsalted almonds (or nut of your choice)
“Your Starter Chopping Board”
Start by preparing your dressing. Place your coriander stems, chopped garlic and chopped chilli in a mortar – grind until into a rough paste – or you could blend together …. Should taste tangy and spicy.
Add your fresh lime juice with the fish sauce, sambal oelek (optional – depends how spicy you prefer) pinch of salt and sugar. Mix together and leave aside in the fridge.
Start on your steaks – you can cook as a whole sirloin or as separate 2 – 3 cm thick steaks. Make sure your pan is really hot – then add the meat drizzled /sprayed with Tblsp. of veg. oil and topped with pinch of salt and black pepper. Cook for approx- 2 minutes on both sides.
Flip the meat over – drizzled / sprayed with oil and add pinch of salt and black pepper. Cook for a further 2 minutes.
When meat is ready – put on a plate to rest and loosely wrap with silver foil. Leave to rest as meat will still cook while resting – so lets hope it will be ready eventually!
Start preparing your salad ingredients – slice the shallots and cut the cucumber length ways, then cut slices in half again.
Make sure your cherry tomatoes are cut in half.
Put your mixed salad and rocket lettuce leaves in a bowl. Leave aside until ready to add other ingredients.
When your beef has rested – fingers crossed, when you start to slice into strips – it should be medium rare. My first attempt looked a bit chunky, so if you can – try to slice into thinner strips, the better.
Add the shallot slices, cucumber and cherry tomatoes to your salad leaf mix. Drizzle a little of olive or vegetable oil and mix well.
Add the coriander, mint leaves and your strips of beef – mix together.
Add your dressing and top with your roughly chopped nuts. Mix well together and you are ready to serve.
Ideal as a starter, bigger main course or addition as a side dish. Place the beef salad onto a dish and top with a sprinkle of roughly chopped nuts as extra garnish. Below I plated with baked potato but you can serve with boiled potato, white rice or nothing at all – I hope you will enjoy …..
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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