Grilled Beef Thai Spicy Salad
Servings: 2 People
Ingredients
For the salad
- 200 g Sirloin steak or 300 g King oyster mushrooms
- 1 tbsp Fish sauce
- ¼ Cucumber finely sliced
- 1 Tomato cut into wedges
- 1 Red onion finely sliced
- 1 stick Celery finely sliced
- 2 Spring onion sliced
- 15 g Fresh Coriander 3 tbsp, chopped
- Cracked black pepper to taste
For the dressing
- 3 clove Garlic
- 1 tsp Coriander root chopped (optional)
- 1 Red chilli deseeded
- 2 Bird’s eye chilli optional
- 2 tbsp Fish sauce
- 10 g Palm sugar
- 1 Lime juice
Method
- Coat the steak or oyster mushrooms with the fish sauce and cracked black pepper. Set aside for 2–5 minutes.
- In a pestle and mortar, pound the garlic, coriander root and chillies into a rough paste. Add the fish sauce, lime juice and palm sugar, stirring until dissolved.
- Heat a pan until hot.
- Grill the steak to your liking, rest for 2 minutes, then slice thinly.
- Or cook the oyster mushrooms until lightly charred and tender.
- Combine the cucumber, tomato, red onion, celery and spring onion in a bowl. Add the warm beef or mushrooms.
- Spoon over the dressing and toss lightly to coat.
- Finish with chopped coriander.