Thai Beef Salad
Serves 4 people
2 eschallots (spring onion) chopped (green and white parts)
1 lemon grass stalk squashed with a mallet & cut into 2 cm pieces
1 cup fresh coriander leaves roughly chopped, stalks and roots washed and chopped finely
1 cup fresh mint leaves roughly chopped
½ cup fresh squeezed lime juice
¼ cup fish sauce
1 tblspn sweet chili sauce
3 heaped tspns rapidura sugar
500g fillet steak finely sliced
1 tblspn macadamia oil
½ Spanish onion thinly sliced from top to bottom
8 leaves of iceberg lettuce roughly torn into bite size pieces
½ red capsicum sliced
1 carrot peeled and julienned
½ Lebanese cucumber sliced lengthwise and chopped
1 medium red chilli halved deseeded and sliced finely
1 medium green chilli halved deseeded and sliced finely
16 green beans topped and tailed and chopped in 3 cm slices
12 cherry tomatoes halved
Extra coriander leaves to garnish
Combine the eschallots lemon grass, coriander, mint, lime, juice fish, chilli sauce & rapidura sugar in a bowl and mix together. Adjust as desired if you like it a bit sweeter or saltier. Set aside to marinade together whilst cooking and prepping veges.
Pour macadamia oil over beef pieces and stir to coat
In a non stick pan heated to a med high heat, add meat in small batches to cook quickly tossing pieces and remove promptly as soon as outside has changed colour, approx. 30-60 secs. Ideally it will still be a little rare on the inside to maintain tenderness and juiciness.
Add to the sauce and leave in fridge whilst you prep the veges.
Arrange the lettuce cucumber, capsicum, Spanish onion, green beans & carrot in shallow serving bowls.
Pour the meat and sauce over and toss through.
Top with cherry tomatoes and additional coriander leaves as garnish.
If you prefer your beef warm you can add to salad and pour sauce over and toss through and serve immediately.