Mick’s Thai beef salad
Julie Goodwin
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Beef,
Salad
Once a year, we get together with a group of friends for Men’s Cooking Night. The men cook and bring all the food, while the women are waited on hand and foot. Of course, the men usually need a planning afternoon prior to the event. I suspect not too much planning goes on at this meeting, yet on the night, they manage to bring together a great variety of dishes and a good time is had by all. This salad is usually Mick’s proud contribution to the evening. It’s easy to prepare and full of flavour.
INGREDIENTS
600g piece thick cut rump steak, trimmed
1 teaspoon peanut oil
1 (130g) Lebanese cucumber, seeded
1 large (180g) carrot
½ medium (100g) red capsicum
2 green onions (green shallots)
½ cup (125ml) chicken stock
1 tablespoon fresh lime juice
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
200g mixed salad leaves
2 cups loosely packed coriander sprigs
steamed jasmine rice, to serve
METHOD
Season beef with salt and freshly ground pepper. Heat oil in a large frying pan over a high heat. Add beef, cook for 1 minute, then reduce heat to medium-high and cook for a further 3 minutes each side or until browned and done to your liking. For this dish, a bit of pink in the beef is lovely. Remove the beef from the pan and rest, covered, for 10 minutes.
Meanwhile, cut cucumber, carrot, capsicum and green onions into long, very thin strips.
Add stock to the same frying pan, stirring to incorporate pan juices. Add lime juice, sweet chilli sauce and fish sauce; simmer, uncovered, for about 1 minute.
Thinly slice the beef across the grain. Arrange salad leaves on a serving platter, top with vegetables and coriander sprigs. Top with the sliced beef and drizzle over the warm stock mixture. Serve with jasmine rice, if desired.
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