Thai – Ground Beef Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat (beef)
- 1 lime (s), the juice it
- 8 shallot (s) (red Thai shallots)
- 1 piece (s) galangal, fresh, approx. 2 cm
- 5 kaffir lime leaves (magrood leaves)
- 3 stalks coriander without roots
- 2 stalks mint, only the leaves it
- 4 tablespoon fish sauce, a few dashes tamarind juice if necessary
- 1 tablespoon palm sugar, crushed
- 1 teaspoon chili powder (more if necessary)
- 2 chilli peppers (Thai long-red chillies)
- 3 tablespoon semolina (rice semolina made from fragrant rice), freshly roasted, not ground too finely
Print Recipe
Pin Recipe Instructions
- Mix the minced beef with the lime juice and let it steep for about 10 minutes.
- Peel the shallots and cut into fine wedges. Peel the galangal and chop it as finely as possible. Roll up the magrood leaves and cut into fine strips. Core the chili peppers and cut into strips. Roughly chop the prepared coriander and the mint leaves (put some of them aside for decoration).
- With coriander it is not a tragedy if you chop something off the stalks.
- Heat a pan without oil. Add the minced meat and stir-fry over medium heat for approx. 5 - 7 minutes, adding a few dashes of tamarind juice (if necessary). Remove the pan from the heat and season with fish sauce, palm sugar, chili powder and, if necessary, a little lime juice. Mix well. Fold in rice semolina, strips of magrood leaf, shallots, red chillies, galangal and herbs.
- Decorate with the set aside coriander and mint leaves and serve lukewarm.
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