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Thai Beef Salad
Ingredients
1 telegraph cucumber
1 mango
1 tblsp oil
500 grams finely sliced beef schnitzel
1 red pepper, cored, deseeded and sliced
4 sticks celery, trimmed and sliced
3-4 spring onions, trimmed and sliced
Dressing
1 tsp oil
2 tsp minced fresh ginger
1 tsp chilli paste
1 tsp minced fresh garlic
2 tblsp each chopped fresh mint and coriander
3 tblsp Thai fish sauce
1/4 cup lime juice
1 tsp brown sugar
Method
1. Halve cucumber lengthways, scoop out and discard the seeds. Slice thinly.
2. Peel and slice mango.
3. Heat oil in a wok and brown the beef strips in small batches over a high heat. Remove beef to a dish as it is browned.
4. Toss together the hot, cooked beef with the cucumber, mango, pepper, celery, spring onions and the dressing.
5. Serve immediately.
Dressing
1. In a small saucepan heat oil and gently cook ginger, chilli and garlic until fragrant. Mix with the mint, coriander, Thai fish sauce, lime juice and brown sugar.
Grilling Tips
1. Trim meat if necessary- remove silverskin, connective tissue or fat.
2. Dry meat browns better than wet meat - pat wet or marinated meat dry before grilling. Brush meat with oil or rub with infused oil; this adds flavour and prevents meat from sticking to grids. |
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