Rare sesame beef salad with lemongrass, lime, peanuts & rice paddy herb

Rare sesame beef salad with lemongrass, lime, peanuts & rice paddy herb

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This salad was inspired by my first trip to Hoi An in Vietnam. It is light and refreshing, but has lots of flavour going on. The rice paddy herb can be found at good Vietnamese grocers and has a flavour not unlike a lemony cumin. You can prepare the beef, dressing and salad ingredients in advance, and whip it up at the last minute.

Ingredients

Quantity Ingredient
1 x 500g grass-fed beef eye fillet, trimmed of sinew
25ml fish sauce
1 lemongrass stem, finely chopped, white part only
1 tablespoon peanut oil
1 handful picked mint, torn
1 handful picked rice paddy herb
2 red asian shallots, sliced
40g roasted and coarsely chopped peanuts
snipped coriander cress, to garnish

Lemongrass & lime dressing

Quantity Ingredient
1 lemongrass stem, finely chopped, white part only
1 garlic clove, peeled
1 red asian shallot
1 red bird’s eye chilli
25ml fish sauce
2 tablespoons chopped palm sugar
50ml lime juice

Vermicelli

Quantity Ingredient
vegetable oil, for deep-frying
20g dry bean thread vermicelli noodles
1/2 teaspoon chilli powder

Method

  1. Preheat the oven to 160°C.
  2. Rub the beef with the fish sauce and lemongrass. Heat a large non-stick frying pan over high heat and add the oil. Cook the beef for about 20 seconds on each side, then place on a baking tray and roast for 5 minutes.
  3. Remove from the oven and leave to rest for 15 minutes. Wrap tightly in plastic wrap and place in the fridge to chill.
  4. For the lemongrass & lime dressing

    Blitz all the ingredients in a blender until smooth. Set aside.
  5. For the vermicelli

    Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready. Add the noodles and briefly cook until crisp and puffed — they will puff up very quickly. Remove and drain well on paper towel. Toss with the chilli powder and set aside.
  6. To serve

    Using a sharp knife, and leaving the beef in the plastic wrap to keep its shape, slice the chilled beef as thinly as possible and remove all the plastic wrap. Toss the beef in a large bowl with the herbs, shallot, peanuts and dressing.
  7. Spread the salad on a platter. Top with the vermicelli noodles and coriander cress and serve.
Tags:
Huxtabook
Huxtable
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Melbourne
Collingwood
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