Thai beef salad

Thai beef salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1-2 tablespoons sunflower oil
500g beef sirloin or rump, in 2 thick-cut slices

For the dressing

Quantity Ingredient
2 garlic cloves
1 cm piece fresh root ginger
1 lemongrass stalk
1 red chilli
2 limes
3 tablespoons nam pla, (fish sauce)
2 tablespoons caster sugar

For the salad

Quantity Ingredient
3 shallots
large handful thai basil
large handful coriander
large handful mint

To serve

Quantity Ingredient
5 tablespoons roasted unsalted peanuts, (see note)
3 tablespoons fried shallots, (see note)

Method

  1. To make the dressing, peel and crush the garlic and peel and finely grate the ginger, reserving any juice. Remove the outer leaf of the lemongrass stalk and trim away the root end and the coarser green end, leaving the tender middle section; very finely chop this. Halve, deseed and finely dice the chilli. Squeeze the juice from the limes; you need 4 tablespoons.
  2. Put the lime juice, nam pla and sugar in a large bowl and stir until the sugar dissolves. Add the garlic, ginger (with any reserved juices), lemongrass and chilli and stir again. The dressing should have a balanced flavour of sour, hot, sweet and salty. Adjust the flavour as necessary.
  3. For the salad, halve, peel and very thinly slice the shallots. Pick the herb leaves from their stalks and leave whole unless very big, in which case roughly tear them.
  4. Over a medium to high heat, heat enough oil to just cover the bottom of a heavy-based frying pan. Add the steak and cook for 1–2 minutes each side, or to your liking. Remove and set aside to rest for 3–5 minutes.
  5. Put the raw shallots and herbs into a large bowl. Finely slice the steak across the grain and add it to the salad. Add half the dressing and turn everything through it to ensure that the salad and steak are evenly coated. Place on a serving dish or divide between 4 plates or bowls and scatter with the peanuts and fried shallots. Serve the remaining dressing in a bowl on the side.

Note

  • Roasted unsalted peanuts and fried shallots are used extensively in Southeast Asian cooking and can be bought in Asian supermarkets. Alternatively, they can be prepared very easily.

    Place the peanuts on a lipped baking tray and roast in an oven preheated to 190ºC for 8–10 minutes until evenly golden. Remove from the oven and tip into a bowl to cool.

    To make fried shallots, halve, peel and very finely slice 4–6 shallots. Heat 5 mm–1 cm of oil in a frying pan or wok over a medium heat and shallow-fry the shallots until golden. Using a slotted spoon, transfer the shallots from the oil to kitchen paper and leave to cool. As they cool they will crisp.
Tags:
Leiths School of food and wine
cookery course
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