Tuesday, 10 February 2015

Thai Beef Salad

There are some nights when we just want some thing quick and easy to eat, but we still want it to be healthy, fresh and really tasty.

This recipe ticks all these boxes.  I generally adapt the recipe depending on the herbs I have in the garden but I will share my favourite version below.  These quantities are based of dinner for the 2 of us but just increase each ingredient for more people, you can't really go wrong.

Thai Beef Salad

1 Lean Beef Steak  (Runp, Topside or Sirloin)
1 Handful of Coriander Leaves
1 Handful of Mint Leaves
1 Long Red Chilli
1/2 Small Red Onion
1 Handful of Roasted Peanuts
1 Lebanese Cucumber
1 Tomato
2 Kaffir Lime Leaves
Fried Shallots (you can get these in the asian section of your grocery store)


2 Tbs Lime Juice
2 Tbs Fish Sauce
1 1/2 Tbs Palm Sugar (or Brown Sugar)
1 Tsp Sesame Oil

Thinly slice the red onion and red chilli and place in your salad bowl.  Mix your dressing and pour over the onion and chilli and set the bowl aside.  Cut the center rib out of the kaffir lime leaves and try and slice as finely as you can, try and aim for 1 mm or less, and add it to your salad bowl.
Chop your cucumber and tomato into bit sized pieces and add to the salad bowl along with your peanuts.  Then roughly chop your herbs and add as well but do not mix your salad.

Season your steak on a plate with salt and pepper and drizzel over some vegetable oil on both sides,then get a pan screaming hot.
Fry your steak for 1 minute on each side and then repeat twice more so that each side has had 3 minutes in total.  Take your steak out of the pan and set it aside on a plate for 3 minutes.  Once it has rested for 3 minutes slice it into strips.
Toss your salad and pile on your plate then top with the sliced steak and the fried shallots.

Obviously if you like your steak cooked more than this it is up to you. but please allow the steak to rest so it will be really juicy and tender.

What do you like to cook up when you want it to be quick, tasty and healthy?

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