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Spicy thai beef salad with nam jim dressing

 
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Spicy thai beef salad with nam jim dressing

Serving size: Serves 6
Cuisine type: Thai
Cooking time: Less than 60 minutes
Special options: Diabetic, Heart friendly, Lactose free, Low Carb, Low fat
Course: Entree, Lunch, Main
Favourite flavours: Beef, Salad, Spicy

Spicy thai beef salad with nam jim dressing
INGREDIENTS

600g beef rump steak
1 tablespoon macadamia oil
salt and freshly ground black pepper
200g baby Asian greens salad mix
2 (260g) Lebanese cucumbers, seeded, sliced thinly
3 (75g) Thai purple shallots, sliced thinly
¾ cup (120g) toasted cashews
fresh coriander leaves

Nam jim dressing
4 green onions (green shallots), sliced thinly
1 clove garlic, peeled, quartered
1 small fresh red Thai chilli, chopped finely
2 teaspoons finely chopped coriander root
1 tablespoon brown sugar
2 teaspoons fish sauce
2 tablespoons lime juice
¼ cup (60ml) macadamia oil

METHOD

Heat a grill plate (or barbecue or grill). Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

Nam jim dressing
Blend or process all ingredients until smooth.

Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.
Not suitable to freeze or microwave.
 
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