Spicy Beef Salad
Sharing yet another of my recipes taken from my travels to Thailand, where its all about quick, tasty and often ‘spicy’ cooking. Yam Neua Rod Ded or Spicy Beef Salad it not for the faint hearted as it is jam packed with garlic and chilli – but at least the long Thai red chillies are not killers; offering spicy taste without that painful heat.
4 - 6
5 minutes
5 minutes
Wok or frying pan stove cooking
Ingredients
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500g quality beef steak- rump, sirloin or fillet
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3 tbsp fresh lime juice
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3 tsp fish sauce
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2 tsp palm sugar
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1 large clove garlic- chopped
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4 large Thai red chillies
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Extra fish sauce and fresh lime juice
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To serve:
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Lettuce- thinly sliced
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1 whole bulb of fresh garlic- thinly sliced
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Plain steamed rice
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Fresh limes- thinly sliced
Instructions
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Cook the steak/s:
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01 Griddle or BBQ to a desired rareness. Remove from the heat and cut into slices.
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02 In a bowl toss the sliced beef with lime juice, fish sauce, palm sugar, chopped garlic and finely chopped Thai red chillies.
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03 Check the seasoning; adding extra lime juice or fish sauce if necessary.
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04 Place the ingredients on a bed of lettuce garnished heavily with thinly sliced fresh garlic and extra Thai red chillies (optional).
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05 Serve immediately with rice and decorate with fresh limes.
Notes
Traditionally for this dish the beef is cooked whole and sliced after cooking but I find it just as delicious if the beef is cooked quickly in a hot wok, with 1 tbsp of sesame oil, and all the remaining ingredients (plus a handful of snipped lime leaves) are tossed in for the final few minutes of the cooking process.
