Thai Beef Salad

This poor dish has been bastardised by more baggy-arsed 'chefs' than most others that you can think of. At its best it is a rich (the steak), lively, beautifully balanced dish- the classic Thai hot/sour/sweet/salty. At its worst, it is anonymous vaguely Asian nothingness. Buy the real ingredients and try to make the Real McCoy.

4
20 min
10 min
  • 2
    whole
    2-3cm thick
  • 1
    bunch(es)
    leaves removed
  • 2
    bunch(es)
    leaves removed
  • 1
    whole
    peeled and finely sliced, can use shallots instead
  • 10
    whole
    ripe, halved
  • 50
    g
    softened in hot water
  • 1
    tbsp
    place long grain or jasmine rice in a small frying pan and cook until lightly golden. cool and grind to a crunchy powder consistency in a mortar and pestle
  • 2
    tbsp
    roughly ground
  • 6
    tbsp
  • 4
    tbsp
  • 1
    tbsp
    grated
  • 2
    clove(s)
    peeled & grated
  • 1
    whole
    medium, seeds removed and sliced
  • Directions
    Char grill the beef no more than rare. Rest until it is nearly room temperature, the remove any fat and gristle and slice into 1/4 cm slices.
    Drain noodles and place in a shallow bowl with drained noodles, onion or shallots, fresh herbs, tomatoes and ground rice.
    Mix all dressing ingredients until palm sugar dissolves.
    Taste the dressing and make sure the sweet, sour, salty and hot components are in balance.
    Pour dressing over the salad and sprinkle nuts over the top.
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