Thai Beef Salad with Mint and Coriander – Waterfall Beef Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 6 mins |
| Total Time | 36 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rump steak (s)
- 6 small shallots (red Thai shallots)
- 2 spring onions (Thai spring onions)
- 2 Thai chilli pepper (s), long, red
- 2 kaffir lime leaves, (magrood leaves)
- 1 clove garlic
- 6 tablespoon lime juice
- 4 tablespoon fish sauce
- 3 tablespoon palm sugar, crushed
- 1 pinch (s) chili powder
- 5 stalks coriander
- 3 stalks mint
- 3 tablespoon rice (fragrant rice)
- peanut oil
Print Recipe
Pin Recipe Instructions
- Roast the fragrant rice without fat in a pan until light brown, pound in a mortar to form rice semolina and grate.
- Slice the shallots and cut the spring onions crosswise into 1 - 2 cm long sticks.
- Core the chili peppers for the vinaigrette. Remove the inner petiole from the magrood leaves and cut both into fine strips. Chop the garlic. Mix the lime juice, fish sauce, palm sugar and chilli powder and mix with the chillies, magrood and garlic, season to taste. Should taste slightly sweetened, sour and spicy.
- Chop the coriander. Pluck the leaves from the mint. Tear through larger specimens (do not cut, otherwise the mint leaves will turn black at the cut).
- Sear the steak in a coated pan in 1 tablespoon of peanut oil on both sides for approx. 3 minutes. Take it out and wrap it in aluminum foil and let it rest for approx. 10 minutes.
- Now it should be quick:
- Place the leaked gravy in the foil in a bowl and mix with the vinaigrette.
- Cut the rump steak lengthways and then crosswise into thin strips. Pour into the bowl, stir quickly with the vinaigrette, now fold in the rice semolina and the shallots and spring onions.
- Finally stir in the mint and coriander. Serve immediately on a platter
- Set:
- Sliced cucumber and for dipping for the cucumber slices sweet chilli sauce served in bowls.
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