Wednesday, 6 October 2010

Spicy Thai Beef Salad

2 x Beef fillets or a joint, thick cuts
ketjup manis

Handful of coriander leaves
Handful of mint leaves
Handful of bean sprouts
4 spring onions, thinly sliced
2 thai shallots, thinly sliced

Handful of coriander stems, roughly chopped
2 Garlic cloves, peeled
5 cm ginger, roughly chopped
2 limes, juice
3 tbsp of fish sauce, nam pla
1 tbsp soya
3 tbsp palm sugar
2 chilis, deseeded and chopped

Coriander leaves
1 chili, deseeded and thinly sliced

1. Tie the beef joint or fillet, put aside in room temperature. If you got a joint cut it up into fillets.

2. Chop the thai shallots and spring onions.
3.  Put all the ingredients for the dressing in a food processor and wizz up. You can also use a hand held blender. Leave aside until use.
4. Heat up a griddled pan.
5. Rub the beef fillets in oil and season with salt and pepper.
6. Grill them on the pan, coloring all sides. You can cook the beef to your liking but I recommend rare or medium rare for this salad.
7. Once cooked, put on a plate, drizzle with ketjap manis and cover with kitchen foil and leave aside to rest for 10 min.
8. In the meantime, put the herbs, onions and beansprouts, in a bowl and add the dressing. You might not need to use all the dressing, you don’t want to soak the salad.
9. Now slice the beef and add to the salad a fold it in with your hands, not to tear the beef slices.
10. Serve on a large plate or bowl, decorate with a bunch of fresh coriander leaves and sliced chili. 

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