Thai Beef Salad

Name: Thai Beef Salad
Yield: Serves 6
Cuisine: Thailand
Ingredients: 500 g (1 lb 2 oz) lean beef fillet; 2 tablespoons peanut oil; 2 garlic cloves, crushed; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 3 tablespoons finely chopped coriander (cilantro) roots and stems; 3 tablespoons finely chopped coriander (cilantro) roots and stems; 80 ml (2½ fl oz/⅓ cup) lime juice; 2 tablespoons fish sauce; ¼ teaspoon ground white pepper; 2 small red chillies, seeded and thinly sliced; 2 red Asian shallots, thinly sliced; 2 cucumbers, sliced into thin ribbons; 2 large handfuls mint; 90 g (3¼ oz/1 cup) bean sprouts, trimmed; 40 g (1½ oz/¼ cup) chopped roasted peanuts

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

500 g (1 lb 2 oz) lean beef fillet
2

Asia
Thailand
South East Asia
Gluten-free

Method

Thinly slice the beef across the grain. Heat a wok over high heat, then add 1 tablespoon of the oil and swirl to coat. Add half the beef and cook for 1–2 minutes until medium-rare, then remove from the wok and cook the other batch of beef using the other tablesp