Thai Beef Salad Recipe

Recipe: (Serves 4)

Oil, for frying
2 sirloin steaks, each about 225 g/8 oz
1 lemon grass stalk, trimmed
1 red onion, finely sliced
1 fresh red chili, finely chopped
0.5 cucumber, cut into strips
30 ml/2 tablespoons chopped scallion (spring onions)
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce (nam pla)
Chinese mustard cress, or fresh herbs, to garnish

Method:

Heat a large frying pan until hot, add a little oil and pan-fry the steaks for 6-8 minutes for medium-rare. If you prefer, cook the steaks under a preheated medium grill (broiler). Allow to rest for 10-15 minutes.

Cut off the lower 5 cm/2 inches of the lemon grass stalk and chop it finely. When the meat is cool, slice it thinly on a cutting board and put the slices in a large bowl. Add the sliced onion, chili, cucumber, lemon grass and chopped scallions to the meat slices.

Toss the salad and flavor with the lime juice and fish sauce. Transfer to a serving bowl or plate and serve at room temperature or chilled, garnished with Chinese mustard cress or fresh herbs.