Beef salad with aubergine

Name: Beef salad with aubergine
Cuisine: Thai
Ingredients: juice of 2 limes; a large pinch of salt; 3 dried bird’s eye chillies, crushed; a pinch of sugar; 150 g/5 oz beef fillet, finely sliced no thicker than 5 mm /¼ inch; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 3 kaffir lime leaves, finely shredded, or ½ tablespoon lime zest; 3 kaffir lime leaves, finely shredded, or ½ tablespoon lime zest; 1 aubergine, topped and tailed and cut into bite-sized pieces; 4 red shallots, peeled and finely sliced; 1 teaspoon chilli paste; 1 fresh lemon grass stalk, finely sliced; a handful of mixed fresh coriander and mint leaves; a handful of mixed fresh coriander and mint leaves; vegetable oil, for frying; 1 large, fresh red chilli, deseeded and finely shredded

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

150 g/5 oz beef fillet, finely sliced no thicker than 5 mm /¼

Asia
Thailand
Gluten-free
Street Food

Method

Put the beef in a bowl with the salt, lime juice and sugar and stir in the bird’s eye chillies. Mix thoroughly and leave to one side for at least 15 minutes to allow the marinade to ‘cook’ the beef.
Heat some oil in a wok or heavy-based frying pan and add the shallots. Stir-fry for a couple of minutes, then add the aubergine chunks, lemon grass, chilli paste, fish