Spicy beef salad
This Thai classic is so easy to put together. Look for balance with the nam jim dressing... if you like it really hot, dial up the other flavours so you get the heat with complexity. Most important, keep this very fresh tasting.
|200 g||Beef, fillet|
|1||Spanish onion, finely sliced|
|1 handful||Fresh coriander|
|1||Butter lettuce, leaves seperated|
|1 pinch||Ground roast rice|
|1 to taste||Black pepper - ground|
|1 handful||Thai basil leaves, shredded|
- To make the marinade, mix together the oyster sauce, fish sauce, sugar and sesame oil. Add the beef and marinate overnight in the refrigerator. Remove from the fridge 2 hours before cooking.
- To make the dressing, pound the lemongrass (tough outer leaves removed, chopped), chillies (seeded and chopped), garlic (chopped) and sugar in a mortar with a pestle to form a fine paste. Mix the fish sauce and the juice of 3 limes together, then taste for balance.
- Heat a grill or a barbecue to hot, then cook the beef for about 2 minutes on each side until it forms a good even crust. Remove from the heat and rest in a warm place for 10 minutes. Slice the beef thickly across the grain. Toss the beef, onion(finely sliced) and coriander leaves with some of the dressing.
- Arrange the lettuce (leaved seperated) and beef on a serving plate and drizzle with any remaining dressing. Sprinkle with the ground roast rice, give it a good grind of black pepper and top with the shredded basil.