Melanie Sykes' Thai Beef Salad
recipe
Melanie Sykes' Thai Beef Salad
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Fancy something tasty but quick to prepare? Here's your answer: Melanie's 30-minute Thai-influenced beef salad
Ingredients
- 1 tbsp Thai fragrant rice
- 450g beef fillet, approximately 3 small steaks
- 4 shallots or 1/2 onion
- 4 tbsp fresh coriander, chopped
- 4 spring onions
- 8 tbsp beef stock
- 4 tbsp fish sauce
- juice of 1 lemon or 1 lime
- 1 tsp crushed dried chillies or chilli powder
- 2 tsp caster sugar
Salad leaves and steamed rice to serve
Serves:
2
Cook Time:
30
Total Time:
30min
Directions
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- Heat a heavy based frying pan, add the rice and cook over a medium heat for minutes. The grains should be an even golden brown. Grind the rice in a clean coffee grinder or pestle and mortar.
- Pre-heat the grill to high and grill the meat for minutes on each side close to the heat - it should be quite rare. Slice it thinly and leave to one side.
- Chop the shallots and coriander, slice the spring onions and keep to one side.
- Put the stock, fish sauce, lemon juice, chilli and caster sugar into a wok and bring to the boil. Add the beef and stir in the shallots, spring onions, chopped coriander and rice. Stir and heat for a few seconds only. Serve with salad and steamed rice.
Source:
Louise Holland & Roberta Moore
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