Thai beef salad

This meets the qualification for inclusion because it has gone down a storm on the three occasions I’ve made it: first at The Ridge one Boxing Day (maybe 15 years ago); then last year, mid-pandemic, at Granny’s flat in Putney; and, most recently, to celebrate the February birthdays in 2021. My go-to recipe comes from an Australian website and now lives, printed in hard copy, among the ragged clippings in the ‘filing system’ on the cookbook shelf.

Larger quantities here – and the greenery included beans instead of cucumber

Serves 4

Ingredients

1½ tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp finely chopped palm sugar (or use light brown sugar)
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated ginger
1 beef rump steak (about 680g)
200g cherry tomatoes, quartered
1 cucumber, halved lengthways, thinly sliced on the diagonal
1 red onion, halved and thinly sliced
2 long fresh red chillies, halved, deseeded and thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

Method

Whisk together the lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing, cover with cling film and place in the fridge (if it’s a hot day), turning occasionally, for 2 hours to develop the flavours.

Preheat a griddle pan (or a barbecue) on high. Cook the steak on the grill for 2 minutes on each side for medium-rare or until cooked to your liking. Transfer to a board, cover with foil and leave to rest for 10 minutes.

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice the steak across the grain and add to the salad. Drizzle with the remaining dressing and gently toss to combine. 

Published by motherrach

Alongside this blog, which records tried and tested family favourites, I’m documenting on Instagram (mother_rach_cooks) my efforts in repertoire expansion.

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