For the dressing: Small piece fresh ginger (approx 2cm) 2 tbsp Fresh Lime Juice 1 ½ tbsp Fish Sauce 1 ½ tbsp Palm Sugar 1 tsp Sesame oil For the salad: 500g Beef Steak Large handful mixed salad leaves 8-10 small tomatoes (roughly halved or quartered) ½ Cucumber (halved lengthways and deseeded) 2 long red chillies (deseeded and thinly sliced) Small handful of coriander leaves A few fresh Thai Basil leaves A few fresh mint leaves Handful of crushed roasted peanuts (to dress)
- To make the dressing:
- In a small bowl finely grate the ginger (preferably micro-planed if one is available).
- Add the lime juice, fish sauce, palm sugar and sesame oil and whisk together until the sugar has dissolved.
- To make the salad:
- Place the beef in a non-reactive dish and coat with 2/3 of the dressing. Cover and allow to marinate in the fridge for 2-3 hours.
- Prepare your barbeque or griddle pan for cooking and rub the beef with a little extra oil.
- Place on the (medium-high) heat and cook the steak for about 5 minutes on each side. This should cook the meat rare to medium.
- Set aside on a plate and cover. Leave to rest for 10 minutes.
- To a large bowl add the salad leaves, tomatoes, cucumber, chillies and herb leaves.
- Dress with the remaining dressing and serve onto plates.
- Thinly slice the beef and divide between the plates.
- Drizzle with a little oil and a further squeeze of lime juice.
- Scatter the nuts over salad and serve.
Why not substitute the beef with chicken or fish? This recipe is great for picnic. Serve the beef and salad in a flat bread wraps.
Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.