Thai Beef Salad Recipes

Ingredients :

2 telegraph cucumbers, cut into thin ribbons

1 cup fresh mint

2 tbsp peanut oil

500g beef fillet or lean rump

2 cloves garlic, crushed

3 tbsp finely chopped fresh coriander

1 tbsp grated palm sugar or soft brown sugar

1/3 cup lime juice

1/4 cup fish sauce

1/4 tsp ground white pepper

2 small red chilies, seeded and thinly sliced

2 red Asian shallots, thinly sliced

1/4 cup chopped roasted peanuts

1. Combine the cucumber and mint in a bowl, then refrigerate until required.
2. Heat the oil in a chargrill or frying pan, and cook the beef, turning occasionally, for 10 minutes for rare, or until cooked to your liking.
3. Rest for 10 minutes, then slice thinly.
4. Meanwhile, place the garlic, coriander, palm sugar, lime juice, fish sauce, pepper and a pinch of salt in a bowl.
5. Stir until the sugar dissolves, add the chili and shallots and mix.
6. Pour the sauce over the beef, mix, then cool to room temperature.
7. Put the cucumber and mint on a platter and top with the beef, bean sprouts and peanuts.

Serves 6

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