Recipe : Thai Beef Salad

Serving size: 2-3

Ingredients 

Marinade

200g x 2 sirloin steak from Hudson Meats

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp brown sugar

1 tsp black pepper

Dressing

3 cloves of garlic

1 inch ginger/galangal grated

1 inch lemongrass

1 bunch coriander including roots

4-5 dried red chillies (remove seeds)

1 thai red chilli

6 tbsp fish sauce

3 tbsp brown sugar

Juice and rind from 1 lime

Salad

1 head of lettuce sliced

120g cherry tomatoes each cut in half

½ red onion sliced thinly

1 cucumber diced into small pieces

½ cup fresh herbs each mint and/or basil

¼ cup peanuts

 

Method

1. Bring sirloin steak to room temperature and pat dry. Mix the marinade for the beef and pour over beef. Set aside for 30 minutes.
2. Pre-heat skillet or pan over high heat. Cook steak for 4 minutes, then flip over and cook for additional 2 minutes.  Optional - Remove beef from pan, slice and add back to pan. Turn down the heat to low, cover the pan and cook for additional 7-8 minutes for melt in the mouth beef.
3. Blitz the salad dressing in a food processor.
4. Pour over 2 tbsp of salad dressing on sliced steak. Set aside in fridge for 30 minutes or preferably overnight. If kept overnight, heat up sliced steak in a pan
5. Add ingredients for salad to a salad bowl. Add sliced beef and pour in salad dressing. Mix and serve.

Recipe by Sarah Ahmed : @nourish.glow.repeat 

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