Name: Thai beef salad with chilli and lime
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Beef salad; 500 gram beef fillet, trimmed; 100 gram rice vermicelli; 1 (130g) lebanese cucumber, seeded, sliced thinly; 1/2 cup firmly packed fresh coriander leaves; 1/3 cup firmly packed fresh thai basil leaves; 10 centimetre stick (20g) lemongrass, crushed, sliced thinly; 2 fresh kaffir lime leaves, shredded finely; 2 (50g) french shallots, sliced thinly; 2 tablespoon fried shallots; Thai dressing; 2 fresh small red thai chillies, halved; 1 clove garlic, quartered; 1/4 teaspoon caster sugar; 1/3 cup (80ml) lime juice; 2 tablespoon fish sauce

Thai beef salad with chilli and lime

This fresh and fragrant Thai beef salad with chilli and lime gets a powerful kick from its fish sauce based dressing. One of the classic dishes of Thai cuisine and a favourite on restaurant menus the world over.

Photographer: Dean Wilmot. Stylist: Sarah Denardi

Ingredients

Beef salad

500 gram beef fillet, trimmed

100 gram rice vermicelli

1 (130g) lebanese cucumber, seeded, sliced thinly

1/2 cup firmly packed fresh coriander leaves

1/3 cup firmly packed fresh thai basil leaves

10 centimetre stick (20g) lemongrass, crushed, sliced thinly

2 fresh kaffir lime leaves, shredded finely

2 (50g) french shallots, sliced thinly

2 tablespoon fried shallots

Thai dressing

2 fresh small red thai chillies, halved

1 clove garlic, quartered

1/4 teaspoon caster sugar

1/3 cup (80ml) lime juice

2 tablespoon fish sauce

Method

1.Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover beef; stand for 5 minutes, then slice thinly.

2.Meanwhile, place vermicelli in a medium heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.

3.For thai dressing, using a mortar and pestle, crush chilli, garlic and sugar to a paste. Combine paste with remaining ingredients in a small bowl.

4.Combine beef, vermicelli, cucumber, herbs, lemongrass, lime leaves and sliced shallot in a large bowl. Divide salad among serving plates; drizzle with thai dressing, sprinkle with fried shallots.

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Ingredients

Method

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