Thai Beef Salad Recipe is delicious. My family isn't big on salads, but this one is a favorite, full of Thai flavours. We char grill out beef whole 3 minutes each side and place it on top of the salad once the salad is plated.
Ingredients:
oil, for cooking
2 cloves garlic, crushed
500 g (1lb) beef fillet or lean rump, sliced
1/3 cup (80ml/2 3/4 fl oz.) lime juice
1/4 cup (15 g/1/2 oz.) chopped coriander roots and stems
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 cup (30 g/1 oz.) mint leaves
2 small red chillies, seeded, sliced
2 red Asian shallots, sliced
2 telegraph cucumbers, sliced into thin ribbons
1/4 cup (30 g/1 oz.) chopped roasted peanuts
1 cup (90 g/3 oz.) bean sprouts
Method:
Heat the wok until very hot, Add 1 tablespoon of the oil and swirl it around to coat the side.
Add half the beef and cook for 1- 2 minutes. Remove from the wok and set aside. Repeat the process with the rest of the beef.
Placing the garlic, coriander, palm sugar, lime juice, fish sauce, 1/4 teaspoon ground white pepper and 1/4 teaspoon salt in a bowl, and stir until all the sugar has dissolved. Add the chili and shallots and mix well.
Pour the sauce over the beef while still hot, mix well, then cool to room temperature.
In a seperate bowl, toss together the cucumber and mint leaves, and refrigerate until required.
Place the cucumber and mint on a serving platter, and top with the beef, bean sprouts and roasted peanuts.
Serve immediately.
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| Thai Beef Salad Recipe |
