Sunday, October 17, 2010

My Thai-inspired beef salad

This dish just makes you feel good after you eat it.  It contains no unhealthy ingredients, and there is just something about all the crunchiness that makes it feel 'right' - like it's really good for you.  I swear it makes me feel better... really!

Thai Beef Salad

1 medium piece of rump steak, thinly sliced
1 carrot, peeled
1/4 red cabbage
1 handful bean sprouts
1 cucumber, deseeded
2 spring onions, trimmed
2 tbsp crushed peanuts, un-salted
2 tbsp fried shallots


1 red chili
2 garlic cloves
2 inch piece of lemongrass
2cm piece of ginger
1/4 bunch of coriander (roots and leaves)
1/2 tsp sesame oil
1 tbsp fish sauce
1 tbsp lime juice
1 tsp palm sugar or brown sugar

Salad dressing

1 tbsp lemon juice
1 tbsp fish sauce
1/2 tsp caster sugar
1/2 tsp salt

Smash up the marinade ingredients in a mortar and pestle, and transfer to a large, non-reactive bowl containing the beef strips.  Stir to coat the beef, cover, and leave in the fridge for at least an hour.

Whisk the salad dressing ingredients together in a small bowl.

Thinly slice the carrot, spring onion, cucumber, and cabbage.  Add the bean sprouts.

Quickly stir-fry the beef in hot oil in a wok, until cooked medium-rare.

Dress your salad.  Serve on plates, and top with the beef, then sprinkle with crushed peanuts and fried shallots.

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