Thai Beef Salad


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INGREDIENTS:

  • 200g Meat Cuisine Rump Steak
  • 1 onion, finely sliced
  • 1  handful of fresh coriander leaves
  • 1 small bag mesculin salad mix
  • Freshly ground black pepper
  • 1 handful of basil leaves,shredded

Marinade

  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil

Dressing

  • 1 lemongrass stalk, outer leaves removed, chopped
  • 1 red chilli, deseeded & chopped
  • 2 green chillies, deseeded & chopped
  • 3 cloves garlic, crushed & chopped
  • 1 tablespoon white sugar
  • 2 tablespoons fish sauce
  • Fresh squeezed lime juice (about 3 limes)
  •  

METHOD:


1.Slice the Rump Steaks into thin, stirfry-like strips.

2.To make the marinade, mix oyster sauce, fish sauce, honey and sesame oil (you may want to melt honey on a pot first and add the rest to this. Add this to your beef and refrigerate overnight to marinate.

3.Remove from the fridge two hours before cooking.

4.To make the dressing, put  lemongrass, chillies, garlic and sugar in a blender and pulse to form a fine paste. Mix the fish sauce and lime juice together and taste for balance.

5.Heat a grill or a barbecue to hot, and cook the beef for about two minutes on each side until it forms a good even crust. Remove from the heat and rest in a warm place for 10 minutes. Slice the beef thickly across the grain.


6.Toss the beef, onion and coriander leaves with some of the dressing.

7.Arrange the lettuce and beef on a serving plate and drizzle with any remaining dressing.
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