Thai Beef Salad Recipe
Thai Beef Salad Recipes
2 telegraph cucumbers, cut into thin
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
1/3 cup lime juice
1/4 cup fish sauce
1/4 tsp ground white pepper
2 small red chilies, seeded and thinly
2 red Asian shallots, thinly sliced
1/4 cup chopped roasted peanuts
- Combine the cucumber and mint in a
bowl, then refrigerate until required.
- 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.
- Rest for 10 minutes, then slice
- Meanwhile, place the garlic,
coriander, palm sugar, lime juice, fish sauce, pepper and a pinch of
salt in a bowl.
- Stir until the sugar dissolves,
add the chili and shallots and mix.
- Pour the sauce over the beef, mix,
then cool to room temperature.
- Put the cucumber and mint on a
platter and top with the beef, bean sprouts and peanuts.
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