Thai Beef Salad

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