Thai Beef Salad

This is a traditional Thai dish that I acquired whilst in Thailand. Exceptionally hot and stunning looking.

Method

Mix the soya sauce, rice wine, olive oil, chilli flakes and black pepper together. Pour over the beef and marinate for at least one hour, preferably overnight in the fridge.

Make the dressing. Combine the lime juice, sugar, 25ml water, fish sauce, chilli, lemon grass, corriander root and garlic.

Lay out a serving platter and cover with shredded lettuce, spinach and rocket leaves.

Put two bundles of fine rice noodles into boiling water and leave for 5 minutes, then drain when tender.

Sear the beef in a hot pan or on a bbq and cook until browned all over and pink in the middle. Baste with the marinade regularly. Cut into slices and let rest for 5 minutes.

Put the drained noodles over the salad. Layer the beef slices on top. Cover with finely sliced red onion and dress with the dressing. Sprinkle with corriander leaf and serve immediately.

Ingredients

Baby Leaf Spinach 150g
Rice Noodles 2 Bundles
Rocket 125g Bag
Crushed Garlic 2 Cloves
Iceberg Lettuce Whole
Finely Chopped Green Finger Chilli 4
Finely Chopped Corriander Root Bunch
Finely Chopped Lemon Grass 1 Stalk
Fish Sauce 1 Tbsp
Sugar 2 Tbsp
Limes 2
Ground Black Pepper 1 Tsp
Dried Chilli Flakes 2 Tsp
Saki Or Rice Wine 50ml
Olive Oil 25ml
Soya Sauce (Dark) 50ml
Red Onion Finely Sliced 1
Fillet Steak 500g
Corriander Leaf To Garnish

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