Thai Beef Salad (Yum Nua)

Serves 4 as entre or with other dishes
Serves 2 as a main with rice

Ingredients

• 200g Craig's New York Cut Steak or Point end of Rump
• Oil
• Salt & Pepper
• 2 tblsp water
• Sauce:
• 2 tblsp Lemon or Lime Juice
• 1 tblsp Fish Sauce
• 1 tblsp thinly sliced lemon grass, crushed after slicing
• 1 -2 Thai Chillies, seeds removed and finely chopped (or to taste)
• ½ large clove garlic, (or one small)finely chopped
• 1 tblsp shallots (green onions) finely chopped
• 1 Kaffir Lime Leaf, central vein removed and finely chopped
• 1 tblsp finely chopped mint leaves
• 1 tblsp finely chopped coriander
• 1 ½ tsp Palm Sugar or 1 ½ tsp light brown sugar

Salad

• ½ Red Onion finely sliced
• ½ Cucumber, sliced lengthways then sliced across into semi circles
• 1 Radish, sliced
• Handful of fresh Bean Shoots
• Iceberg lettuce leaves torn – enough to form a bed for the rest of the salad
• Extra mint and coriander to garnish

Method

1. Brush meat with oil and season with pepper. Allow to come to room temperature.
2. Combine all Sauce ingredients in a bowl and stir. Allow to infuse.
3. Season both sides of meat with salt and cook over a medium to high heat until well sealed but not cooked more than medium rare.
4. Remove from pan and rest for 10 minutes
5. Slice meat across the grain – 3 – 5 mm slices
6. Add 2 tblsp water to pan (medium heat)
7. Return meat to medium hot pan so that the water absorbs the flavour of the meat DO NOT OVER-COOK!!
8. Remove from heat
9. Add sauce, stir
10. Add all salad ingredients EXCEPT the lettuce and garnish – stir to combine
11. Serve on a bed of lettuce, garnish with mint and coriander

Note: For interesting rice add one slightly crushed Kaffir Lime leaf to Jasmine rice and cook by the absorption method. Remove leaf before serving. Garnish with coriander.

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