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Thai beef salad
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Prep Time:
25 minutes
25 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
40 minutes
40 minutes
Indulge in a vibrant Thai-inspired salad bursting with flavor.
Ingredients:
- 20.00 ml Sichuan peppercorns, crushed
- 1 tsp ground coriander
- 1.20 gm sea salt
- 500g piece beef fillet
- 18.40 gm vegetable oil
- 2 carrots, peeled into ribbons
- 2 Lebanese cucumbers, peeled into ribbons
- 4 green shallots, shredded
- 1/2 bunch Thai basil, leaves picked
- 1/2 bunch mint, leaves picked
- 1/2 bunch coriander, leaves picked
- Brown rice, to serve (see notes)
- 15g palm sugar
- 24.40 gm fish sauce
- 40.00 gm water
- 42.00 gm lime juice
- 2 small fresh red chillies, deseeded, thinly sliced
- 1 garlic clove, crushed
Instructions:
- 1. Mix peppercorn, coriander, and salt on a plate. 2. Rub beef with oil, then coat in the spice mixture. 3. Heat a chargrill over medium-high heat. 4. Cook beef, turning occasionally, for 10 minutes for rare or until desired doneness. 5. Let it cool slightly before thinly slicing.
- Prepare the dressing by combining sugar, fish sauce, and water in a saucepan over low heat. Stir constantly for 1 minute until everything is dissolved. Allow it to cool before adding the rest of the ingredients.
- Combine the beef, carrot, cucumber, shallot, and herbs in a bowl. Drizzle with dressing and toss to coat. Serve with brown rice.