Thai Beef Salad: Yam Nua


Ingredients

1 stalk lemongrass, finely chopped
1 pinches black pepper
1 dashes of fish sauce
2 limes, juices
2 cloves garlic, peeled
1 handfuls sprigs coriander
1 shallots, finely chopped
15 g palm sugar
2 rump beef steaks, each 225g and cut into thin slices
0.5 cucumber, cut into small fine strips
4 spring onions, sliced
2 red chillies, bird's-eye, finely chopped
85 g watercress, separated into sprigs

Method

1. Make the salad dressing by blending together the lemon grass, salt, fish sauce, lime, garlic, coriander, shallots and sugar until well-mixed. 2. Preheat a griddle pan until hot. Season the steaks with salt and freshly ground pepper and griddle for 1 minute on each side. 3. In a bowl put the cucumber, spring onions, chillies, and watercress and add a good spoonful of dressing. 4. Trim the fat off the steak and cut into fine slices, add to the bowl, gently toss and serve.

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