Wednesday, June 4, 2008

Thai Beef Salad

Thai Beef Salad
serves 4–6

vegetable oil for frying
450g/1lb lean rump steak
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 tablespoon granulated sugar
4 shallots, thinly sliced
2 garlic cloves, crushed
2 fresh red chillies, seeded and finely sliced
6–8 lettuce leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh chives
1/2 cucumber, peeled and cut into
slices 5mm/1/4in thick
2 tomatoes, cut into eighths

• Preheat the oven to 240°C/ 450°F/Gas mark 8.
• Heat a little oil in a flameproof dish until it is very hot. Add the meat and brown it quickly over a fierce heat. Transfer to the oven, and roast for 10–15 minutes.
• Leave to rest for at least 5 minutes, then slice thinly.
• Mix together the lime juice, fish sauce and sugar, stirring until the sugar has dissolved. Add the shallots, garlic and chillies.
• Make a bed of lettuce on a serving dish, and pile the beef in the centre. Spoon the dressing over and scatter with coriander and chives. Arrange the cucumber and tomato wedges around the edge of the salad, and serve.

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