Palm sugar cured beef salad with cucumber, green beans and roasted peanuts
( SERVES 6 )
Clean and fresh tasting, this salad is balanced in terms of flavours, temperatures and textures, but feel free to add more chilli if you wish. Allow 24 hours for the beef to cure.
|½ cup||Palm sugar, grated|
|1 Tbsp||Black peppercorn|
|⅓ cup||Sea salt|
|4||Fresh coriander, stems, roots attached, chopped|
|600 g||Beef sirloin, trimmed of all fat|
|1||Bird's eye chilli|
|2 Tbsp||Fish sauce, Thai|
|1 tsp||Fresh ginger, grated|
|1 Tbsp||Sweet chilli sauce|
|2||Garlic cloves, chopped|
|2 tsp||Soy sauce|
- Combine the palm sugar (grated), sea salt, peppercorns and coriander (chopped). Place the piece of beef (trimmed of all fat) in a shallow dish and rub the marinade all over it. Cover with plastic wrap, then refrigerate for 24 hours, turning the beef regularly.
- Scrape off the curing mix and wipe clean. Heat a frying pan over a high heat, then sear the beef briefly on all sides in a dry pan until nicely browned. Remove from the heat and refrigerate again until completely cool.
- To make the dressing, halve the chilli, remove the seeds and chop finely. Place in a mixing bowl with the juice of the lime, sugar, fish sauce and sweet chilli sauce. Mix until the sugar dissolves, then add the grated ginger, chopped garlic and soy sauce. Store at room temperature.
- Bring a saucepan of salted water to the boil. Slice the cucumber into thin ribbons and place in a mixing bowl. Quickly cook the beans (cut into 2cm lengths) in the boiling water for 2-3 minutes, then drain and refresh under cold running water. Add the beans to the cucumber. Roughly chop the coriander and mint. Roll the lime leaves together, shred them as finely as you can, then add to the cucumber and herbs. Wash the watercress and remove the stems, then add to the rest of the salad with the roasted chopped peanuts. Pour over enough of the dressing to lightly coat the salad ingredients. Use a sharp knife to carve the beef into thin slices, then toss with the salad and dressing. Pile generous mounds of the salad on each serving plate.