Thai Beef Salad

Name: Thai Beef Salad
Yield: Serves 4
Cuisine: Thailand
Ingredients: 350 g (12 oz) lean beef steak; 2 teaspoons Shaoxing rice wine or dry sherry; 2 small fresh Thai red or green chillies; ½ teaspoon salt; 2 teaspoons light soy sauce; 5 spring onions; 2 tablespoons fish sauce or light soy sauce; 3 tablespoons groundnut (peanut) oil; 225 g (8 oz) red pepper, seeded and diced; 2 tablespoons lime juice; 1 tablespoon sugar; 25 g (1 oz) roasted peanuts, coarsely chopped; handful fresh coriander sprigs; ¼ teaspoon freshly ground black pepper; 2 teaspoons cornflour; 175 g (6 oz) cucumber; 2 teaspoons sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Beef goes very nicely with the distinctive seasonings that characterize Thai cookery. Here we have a popular first course, refreshing and appetizing. The slices of beef are stir-fried quickly, then mixed with the vegetables and simply dressed with a sauce made from the deglazing of the pan. A delicious and easy-to-make starter.

Ingredients

350 g (12 oz) lean beef steak
2 teaspoons light soy sauce

Asia
Thailand
Spicy
South East Asia

Method

Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will harden the meat slightly for easier cutting. Then cut it into thin slices 4 cm 1½ in long. Put the beef slices into a bowl and add the soy sauce, rice wine, sesame oil, salt, pepper and cornflour. Mix well and let marinate for about 20 minutes.

Peel the cucumber, slice in half lengthways and, using a