Restaurant Thai style beef salad
How to make Restaurant thai style beef salad recipe
Serves 4–6
Preparation time 20 minutes, Cooking time 10 minutes
Ingredients:
125 g (4 oz) green papaya, peeled and deseeded
125 g (4 oz) green mango, peeled and stoned
handful of mint leaves, chopped
handful of Thai basil leaves
2 small, elongated shallots, finely sliced
1 tablespoon vegetable oil
4 sirloin steaks, about 125 g (4 oz) each
Dressing
1 cm (½ inch) piece of fresh root ginger, peeled and finely sliced
1½ tablespoons palm sugar or soft light brown sugar
½ red chilli, deseeded and finely sliced
juice of 2 limes
2 tablespoons Thai fish sauce
Method:
Grate or slice the papaya and mango into long, thin strips. Put the papaya and mango, mint and basil leaves in a large salad bowl and mix together, then stir in the shallots.
Make the dressing. Crush the ginger and sugar using a pestle and mortar. Add the chilli, lime juice and fish sauce, to taste.
Heat a griddle pan over a high heat, add the oil and fry the steak for 5 minutes on each side or until cooked to the pinkness desired. Remove from the pan and leave to rest for 5 minutes.
Slice the steak diagonally into thin slices and arrange on serving plates. Add the dressing to the salad, mix well to combine and serve with the steak.
For toasted rice khao koor, a special garnish you can add to this salad, put 3 tablespoons raw jasmine rice in a small frying pan over a medium heat, stirring continuously, until all the rice is golden in colour. Allow the rice to cool, then grind it coarsely in a spice grinder or using a pestle and mortar, and sprinkle over the finished salad.
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| Restaurant Thai style beef salad |
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