Pepper Beef and Pineapple Salad

Name: Pepper Beef and Pineapple Salad
Cuisine: Thai
Ingredients: ½ long red chilli, sliced into fine rounds; 2 red shallots, finely sliced; 1 tablespoon finely shredded fresh ginger; 4 makrut lime leaves, finely shredded; ½ small cucumber, finely sliced; 2 tablespoons mint leaves, shredded; 2 tablespoons Asian or Thai basil leaves, torn; 2 tablespoons Asian or Thai basil leaves, torn; 1 punnet tatsoi cress, snipped; 2 tablespoons long-grain rice, roasted and coarsely ground; 4 large betel leaves; 4 tablespoons Fried Shallot Slices; 4 coriander roots, chopped; 1 tablespoon chopped garlic; 1 teaspoon white peppercorns; 1 teaspoon fresh green peppercorns; 1 teaspoon sea salt; 20 ml oyster sauce; 3 teaspoons castor sugar; 50 ml vegetable oil; 20 ml light soy sauce; 600 g blade or skirt (or onglet) beef, sliced into thin strips; 600 g blade or skirt (or onglet) beef, sliced into thin strips; ½ teaspoon chopped galangal; 600 g blade or skirt (or onglet) beef, sliced into thin strips; 1 small clove garlic; 1 small red chilli; 15 ml fish sauce; 2 coriander roots; 40 ml fresh lime juice, strained

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This dish immediately transports me back to Thailand and to the street vendors where I buy my neua sawan, or ‘heavenly beef’. Its marinade is a classic Thai paste that is also used for stir-fries. When we used to prepare the beef like this in the restaurant, it was hard work keeping everyone’s hands off it, the flavour and texture are so incredibly addictive. If you don’t have time to dry the beef beforehand, you can always season it with the same paste and quickly stir-fry it instead.

Ingredients

Asia
Thailand
South East Asia

Ingredients

Method