Thai Beef

Name: Thai Beef
Yield: Serves 4
Cuisine: Thai
Ingredients: Vegetable oil; 750 g piece of rump steak, cut 2.5 cm thick; 10 g fresh mint leaves; 10 g fresh coriander leaves; 2 tsp light soft brown sugar; 1 fresh red chilli, halved lengthwise; 1 cucumber, scored lengthwise and thinly sliced; 1 large ripe but firm mango, peeled and sliced; 4-cm piece of fresh root ginger, peeled and chopped; Juice of 1 lime; 3 tbsp light soy sauce; 2 tbsp vegetable oil; 3 stalks of lemon grass, trimmed and finely chopped; 2 small fresh chillies, halved, deseeded and chopped; 2 garlic cloves, peeled; Coconut rice (see box)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

A salade tiède, or warm salad, this stunning dish is made with lean, tender beef in a zesty Asian dressing, garnished with crisp cucumber and sweet mango, and served with rice cooked in coconut milk.

Ingredients

750 g piece of rump steak, cut 2.5 cm thick
Vegetable oil
10 g

Asia
Thailand
Main course
South East Asia

Method

Heat a stovetop grill pan over moderate to high heat until very hot but not smoking.

Lightly brush the steak with oil and place on the hot pan. Grill for about 3 minutes on each side; the steak should be rare to medium-rare (it will continue to cook a little after it is removed from the heat). Move steak to a plate. Let rest while you make the dressing.

Put the dressing ingredie