Thai beef salad
Ingredients
3-4 servings
1 pack (contains two) good quality beef steak or 1 large - sirloin at room temperature
To taste salt and pepper, for seasoning the steak
1 large red onion, thinly sliced
10 red or mixed colour plum or cherry tomatoes, chopped in half
1/4 cup mint leaves, roughly chopped
Half a cucumber, thinly sliced (optional)
For the chilli sauce dressing:
7-8 fresh chillis, thinly sliced
2 tablespoons Thai fish sauce (Nam Pla)
Juice of 1 lemon or lime (depending on preference)
1 tablespoon palm sugar (add more or less depending on preference)
1/3 cup water at room temperature (use more or less depending on preference)
For garnish:
1-2 tablespoons white sesame seeds (not toasted)
1 teaspoon rice, toasted
For serving:
2 baby gem lettuce, each of the leaves separated
3-4 slices lime/lemon wedges, for serving
Steps
Take the steak out the fridge, season with salt and pepper and let it come to room temperature.
In the meantime peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber, cut them in half and then into quarters. Then thinly slice the cucumber longways (optional). Place all of the chopped ingredients in a large mixing bowl. Cover with cling film and set aside.
Wash chillis and thinly slice. Transfer to a pestle and mortar, gently crush (to release the spiciness). Add fish sauce, lemon or lime juice, palm sugar and water to the mortar. Mix well and taste (adjust to taste, if too sweet add more fish sauce or if too salty, add more palm sugar). Taste should be the perfect balance of sweet, sour and hot. Transfer sauce to a bowl, cover with cling film and set aside. Wash the mortar, as it will be used later again, to crush the rice (if using).
On medium heat, add oil to a skillet or frying pan. Let it heat up. Add the steak to the pan and fry for a few minutes on both sides turning occasionally. Cook for about 7 minutes and remove from pan. Meat should be cooked medium rare to medium. Place on a wire rack to let the meat rest.
In a small pan, place the uncooked rice and gently toast it on very low heat for a few minutes stirring occasionally until lightly golden brown. Turn off the heat as soon as the colour changes. You don't want toasted rice to look too dark and taste burnt. Place in mortar, set aside to let it cool. If not using rice then skip this step.
Wash all of the baby gem lettuce and place in a colander. Drain all of the excess water. On a large plate or bowl, separate each of the baby gem lettuce leaves and set aside to be used later. Now crush the cooled down rice in the mortar and set aside.
Transfer the rested steak meat onto a chopping board. Cut meat into half inch strips. Add meat to mixing bowl with chopped vegetables and mix together.
Then add the chilli sauce dressing and mix well to coat all of the ingredients especially the meat, in order to soak in all of the flavours. At this stage, give it a sample taste to make sure the flavours are still balanced. Depending on if it is too sour or sweet, amend like in step 2.
Add the mint leaves and incorporate well. Transfer the beef salad to a serving bowl and either place the baby gem lettuce behind the salad or onto a separate bowl or plate. Then add the toasted rice or the sesame seeds now as garnish.
Thai waterfall beef salad can be eaten and served with glutinous sticky rice on the side, or a bowl of steamed rice. I also like to eat it with a Thai omelette. This helps cut through the spiciness of the salad. Serve with lime or lemon wedges on the side.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
3-4 servings
1 pack (contains two) good quality beef steak or 1 large - sirloin at room temperature
To taste salt and pepper, for seasoning the steak
1 large red onion, thinly sliced
10 red or mixed colour plum or cherry tomatoes, chopped in half
1/4 cup mint leaves, roughly chopped
Half a cucumber, thinly sliced (optional)
For the chilli sauce dressing:
7-8 fresh chillis, thinly sliced
2 tablespoons Thai fish sauce (Nam Pla)
Juice of 1 lemon or lime (depending on preference)
1 tablespoon palm sugar (add more or less depending on preference)
1/3 cup water at room temperature (use more or less depending on preference)
For garnish:
1-2 tablespoons white sesame seeds (not toasted)
1 teaspoon rice, toasted
For serving:
2 baby gem lettuce, each of the leaves separated
3-4 slices lime/lemon wedges, for serving
Steps
Take the steak out the fridge, season with salt and pepper and let it come to room temperature.
In the meantime peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber, cut them in half and then into quarters. Then thinly slice the cucumber longways (optional). Place all of the chopped ingredients in a large mixing bowl. Cover with cling film and set aside.
Wash chillis and thinly slice. Transfer to a pestle and mortar, gently crush (to release the spiciness). Add fish sauce, lemon or lime juice, palm sugar and water to the mortar. Mix well and taste (adjust to taste, if too sweet add more fish sauce or if too salty, add more palm sugar). Taste should be the perfect balance of sweet, sour and hot. Transfer sauce to a bowl, cover with cling film and set aside. Wash the mortar, as it will be used later again, to crush the rice (if using).
On medium heat, add oil to a skillet or frying pan. Let it heat up. Add the steak to the pan and fry for a few minutes on both sides turning occasionally. Cook for about 7 minutes and remove from pan. Meat should be cooked medium rare to medium. Place on a wire rack to let the meat rest.
In a small pan, place the uncooked rice and gently toast it on very low heat for a few minutes stirring occasionally until lightly golden brown. Turn off the heat as soon as the colour changes. You don't want toasted rice to look too dark and taste burnt. Place in mortar, set aside to let it cool. If not using rice then skip this step.
Wash all of the baby gem lettuce and place in a colander. Drain all of the excess water. On a large plate or bowl, separate each of the baby gem lettuce leaves and set aside to be used later. Now crush the cooled down rice in the mortar and set aside.
Transfer the rested steak meat onto a chopping board. Cut meat into half inch strips. Add meat to mixing bowl with chopped vegetables and mix together.
Then add the chilli sauce dressing and mix well to coat all of the ingredients especially the meat, in order to soak in all of the flavours. At this stage, give it a sample taste to make sure the flavours are still balanced. Depending on if it is too sour or sweet, amend like in step 2.
Add the mint leaves and incorporate well. Transfer the beef salad to a serving bowl and either place the baby gem lettuce behind the salad or onto a separate bowl or plate. Then add the toasted rice or the sesame seeds now as garnish.
Thai waterfall beef salad can be eaten and served with glutinous sticky rice on the side, or a bowl of steamed rice. I also like to eat it with a Thai omelette. This helps cut through the spiciness of the salad. Serve with lime or lemon wedges on the side.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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