Chef's Corner

Spicy Thai Beef Salad
Ingredients (serves 4 as a starter)
  • 450g finely sliced fillet tails
Marinade
  • 1 tablespoon fish sauce
  • 2 teaspoon sugar
  • 2 tablespoon soy sauce
Salad ingredients
  • 2 standard size bunches coriander, pick the leaves off and discard the stems.
  • 1 standard size bunch mint, pick the leaves off and discard the stems.
  • 4 small shallots cut into thin slices
  • 1 large cucumber, cut into small chunks
  • 5 cherry tomatoes, cut in half
Dressing ingredients
  • 3 tablespoon brown sugar
  • 3 tablespoon fish sauce
  • 3 tablespoon  freshly squeezed lime juice
  • 1 teaspoon cold water
  • Tabasco to taste (it should be quite hot, the mint and cucumber will take a lot of fire out of the dressing.)
To Cook
1. Marinate the beef for 1 hour in marinade ingredients
2. Drain beef, heat a fry pan until smoking. Add 1 tbsp plain oil and fry beef for 1 minute, stirring. Set aside on a plate to cool.
3.  Prepare salad ingredients
4.  Prepare dressing by mixing ingredients until the sugar is dissolved
5.  To serve place salad in a bowl. Place slices of beef over the salad and pour over the dressing at last minute.

© Polly Turner 2007