Five-spice beef and Vietnamese salad
INGREDIENTS
Marinade
½ teaspoon white peppercorns
1 stalk lemongrass, trimmed and finely chopped
4 garlic cloves, chopped
2 Asian shallots, peeled and chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon palm sugar
¾ teaspoon five-spice powder
Beef
800g beef fillet
salt
coriander sprigs and 2 tablespoons crushed peanuts, to garnish
Salad
2 cups shredded red cabbage
1 Lebanese cucumber, seeds removed and cut into thin batons
1 red capsicum, sliced thinly
2 cups bean sprouts, tailed
1 small red onion, sliced thinly
½ cup fresh coriander sprigs
½ cup Vietnamese mint leaves
Dressing
1 garlic clove, crushed
1 teaspoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons peanut oil
METHOD
Pound peppercorns, lemongrass, garlic and shallots in a mortar and pestle until they form a paste. Stir in remaining ingredients and mix well.
Spoon over beef fillet and toss to coat evenly. Season with salt and marinate for 2 hours if time permits.
Heat a frying pan over medium heat and cook 3-4 minutes each side, brushing with marinade or until cooked to your liking. Remove and rest for 10 minutes, covered loosely with foil.
In the meantime, combine salad ingredients together in a serving bowl. Whisk dressing ingredients together and season to taste. Toss through salad.
Divide salad among four plates; slice beef thinly and pile over the top. Garnish with extra coriander sprigs and crushed peanuts.
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