Spicy Thai Beef Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g rump steak (s), one slice 3.5-4 cm thick
- 0.5 ½ cucumber (s)
- 10 cherry tomato (s)
- 2 small onion (s), mild
- 8 shallot (s) (Thai shallots)
- 2 spring onion (s)
- 10 tablespoon lime juice
- 2 tablespoon palm sugar, possibly a little more
- 5 tablespoon fish sauce
- 2 clove (s) garlic, finely chopped
- 2 chilli pepper (s), red, pitted and finely chopped, possibly more
- 0.25 teaspoon ¼ chili powder, possibly more
- 3 tablespoon coriander greens
- 1 tablespoon mint, roughly chopped
- Iceberg lettuce, finely chopped
Print Recipe
Pin Recipe Instructions
- Clean the rump steak, cut off all the tendons and the edges of fat. Fry in oil on both sides for 2 minutes, then place in a preheated dish in the 85 degree oven. The meat stays there for about 35 - 40 minutes.
- In the meantime, make the remaining preparations.
- Peel the cucumber, cut in half, remove the seeds and cut into thin slices. Halve the tomatoes. Peel the onions and shallots and cut into thin wedges, the spring onions into 2 cm long pieces.
- Mix the dressing. To do this, scrape the palm sugar off the cone with a heavy knife and dissolve it in the liquids. Stir in the chilli cubes and chilli powder and season to taste. The dressing must taste salty and sweet with a fresh acidity. Too sweet rather than sour.
- Halve the meat lengthways and cut into milli-thin slices and mix with the vegetables, mix in half of the dressing. Place the mixture on a thin bed of iceberg lettuce. Drizzle with the rest of the dressing, garnish with the herbs and serve immediately while still lukewarm.
- Annotation:
- The original version calls for a grilled steak, preferably over charcoal. Post-cooking the meat in the oven is not Thai either, but this way you can serve the salad in its best form. The meat should still be lukewarm.
- I have reduced the spiciness quite a bit in this recipe because many Thai beginners are put off by the fact that the Thai salads are sooo hot. If you can handle more spiciness, leave the kernels in the chili peppers and use more chili powder.
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