Annabel Langbein is our Mate With a Plate today and here is her recipe for a Thai Style Beef Salad.
You can serve this salad at room temperature, which is convenient when you’re cooking for friends because you won’t be rushing around at the last minute. To prepar it ahead of time, cut up the vegetables and herbs, cover and chill. Cook the meat about an hour before serving and combine all the ingredients just before serving.
Prep time 10 mins
Cook time 4-6 mins + 5 min resting
4-6 thick cut frying steaks such as sirloin or rump (about 150-200g per person)
splash of fish sauce
salt and ground black pepper
1 tbsp oil
3 Lebanese cucumbers or 1 telegraph cucumber, cut into small batons
1 small red onion, halved and finely sliced
4 spring onions, thinly sliced
24 cherry tomatoes, halved
40 mint leaves, torn
4 tbsp coriander, chopped
2/3 cup Chilli Jam
4 tbsp lime juice
Rub the steaks with the fish sauce and season them with salt and pepper. Heat the oil in a large frypan and cook the steaks for
2-3 minutes on each side or until they are done to your liking.
Rest the meat for at least 5 minutes after cooking before angle slicing thinly across the grain. If preparing the meat ahead of time, slice the steaks just before serving.
Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.
Mix together the Chilli Jam and lime juice, pour over the salad and toss to combine. If you want a side dish to serve with this, try plain rice or Green Bean and Peanut Noodles (see page 50).
If you don’t have Chilli Jam in the fridge, you can substitute 2/3 cup sweet chilli sauce mixed with the finely grated zest of 2 limes and 2 tsp fish sauce.