My Thai Beef Salad – For B3rn
I have been naughty and eating too much chocolatey-yummy goodness. So to compensate, I was looking for a salady type healthy dinner. Lot’s of veggies, no/low fat easy and tasty. Thai Beef salad!
I did my research and found a commonality of ingredients. It’s all in the dressing you see, so if that’s not right, it doesn’t work. So after popping up to my local butcher, who had some superb sirloin, I set to work.
All amounts in this dressing are approximate, I would expect you to taste as you go to adjust for your audience.
1 or 2 lemons or limes (get lemons, they charged me $6 for 3 limes!!!!!)
1 clove of garlic
1/2 a large red chilli or one birdseye chilli, de-seeded
About 2-3 cm of fresh ginger diced finely
About 1 tbs palm sugar (mine is Jeeny’s and comes in tablets I used one large tab)
2 small kaffir lime leaves, de-veined and sliced finely
You could also add lemongrass, I would’ve if I had any
1/2 large Cos lettuce
1/2 red capsicum
1/4 red onion sliced finely
1 punnet cherry tomatoes, halved or quartered, depending on size
The top of a bunch of fresh coriander, chopped
1/2 bunch mint leaves, picked (no stalks), chopped
1 lebanese cucumber, halved, deseeded, thinly sliced
Rest of the large chilli finely sliced (I ended up using a quarter)
2 nice pieces of sirloin not trimmed
Jasmine rice to serve
serves 2 with salad left over
Char grill or bbq your steaks as you like them and set aside under foil
Meanwhile in a mortar & pestle or a food processer, add garlic, ginger, palm sugar, kaffir lime leaves and lemongrass and bash until ingredients mixed as much as possible. Add juice, and taste adjusting any ingredient until it’s to your taste.
Wash lettuce, dry, and tear into pieces. Add salad ingredients and toss well.
Trim fat from sirloin, then slice finely.
To serve, spoon some rice into the bottom of a bowl, and place salad over the top, then arrange beef over the salad, and spoon over dressing.