Thai beef salad with mint and coriander
Ingredients
2 tablespoons dried shrimp
125 g (4 oz) English spinach
1 tablespoon sesame oil
500 g (1 lb) rump steak
1 cup (90 g/3 oz) bean sprouts
1 small red onion, thinly sliced
1 small red capsicum, cut into thin strips
1 small Lebanese cucumber, cut into thin strips
200 g (6½ oz) daikon radish, peeled and cut into thin strips
1 small tomato, halved, seeded and thinly sliced
1/4 cup (5 g/ÂĽ oz) mint leaves
1/2 cup (15 g/½ oz) coriander leaves
2 cloves garlic, finely chopped
1–2 small red chillies, chopped
2 small green chillies, chopped
Method
Step 1
Soak the dried shrimp in hot water for 15 minutes; drain well and chop finely. Wash the English spinach and drain well. Trim the thick stalks and coarsely shred the leaves.
Step 2
Heat the oil in a frying pan, add the steak and cook over high heat until medium rare, for about 1½-2 minutes on each side. Remove from the pan and allow to cool slightly. Slice the steak thinly.
Step 3
To make the dressing, combine the lime juice, fish sauce, lemon grass and sugar in a small jug. Whisk until the ingredients are well combined.
Step 4
To assemble the salad, combine the shrimp, sliced beef, bean sprouts, onion, capsicum, cucumber, radish, tomato, mint, coriander, garlic and chillies in a large bowl. Place the spinach on a serving plate, top with the combined beef and vegetables, and drizzle with the dressing.
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