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Thai beef salad
Serves 4 Starters and mains
Ingredients
- 2tbsp oyster sauce
- 5tbsp fish sauce
- 1tbsp caster sugar
- 1tsp sesame oil
- 2 x 300g rump steaks
- 1 green chilli, finely chopped ((deseeded for less heat)
- 1 garlic clove, finely chopped
- 1 lemongrass stalk, crushed with the back of a knife and finely sliced
- 1tbsp soft brown sugar
- 4tbsp lime juice
- 1⁄2 cabbage, cut into wedges
- handful mint leaves
- handful coriander leaves
- 1⁄2 cucumber, cut into chunks
- 1 small red onion, thinly sliced
Method
Mix together the oyster sauce, 1tbsp fish sauce, caster sugar and sesame oil in a large bowl. Add the steaks, turn a few times to coat well and allow them to marinate for around 5-10 minutes.
Meanwhile, to make the dressing, combine together the chilli, garlic, lemongrass, brown sugar, 4tbsp fish sauce and lime juice in a bowl.
Arrange the cabbage, mint, coriander, cucumber and red onion on serving plates.
Heat a griddle pan over a high heat. When very hot, add the steaks and sear for 2 minutes on each side. Transfer to a warm plate, cover loosely with foil and allow to rest for 5 minutes.
Finely slice the steaks and drape over the salad. Drizzle with the dressing.
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