Thai beef salad is a delicious combination of fresh herbs, salad vegetables and tangy, spicy dressing topped with beef. Perfect on a warm summers night.
1 piece quality steak
Handful of fresh herb (coriander and basil work well)
1 small red onion finely, sliced
8 – 10 cherry tomatoes, halved
1/2 cucumber, peeled and diced
1 tablespoon of roasted un-salted peanuts
a pinch of roasted chili powder (optional)*
1 teaspoon of toasted rice powder (optional)*
The roasted chilli and rice powder will evenly disperse the heat through the dish – if you do not like spicy food leave this out.
Roasted Chilli Powder – Dry roast 3 – 4 whole dried chillis in a frying pan until they turn black then pound them to a powder in a mortar and pestle.
Roasted Rice Powder – Dry roast a tablespoon of rice in a frying pan until it turns golden brown then pound it to a powder in a mortar and pestle.
1 clove garlic, crushed
1 french shallot, finely diced
1 small red chilli finely chopped
1 tablespoon tamarind water
3 tablespoons lime juice
1 tablespoon fish sauce
1 heaped teaspoon palm or brown sugar
** If you are NOT using the rice / chilli powder a small red chilli can be added to the dressing to give some spice.
In a small bowl mix all the dressing ingredients together and set to one side.
If using the chilli and rice powder mix together in a small dish.
In a bowl place rocket, herbs, onion, tomatoes and cucumber and mix together.
Cook steak on a high heat until cooked to your liking (rare is preferable for this dish), place on a plate and rest for a few minutes.
Meanwhile pour about half the dressing over the salad the add the chilli/rice powder – mix well with you hands and transfer to a platter. Sprinkle to peanuts over the top.
Finely slice the steak and place on top of the salad then drizzle more of the dressing over it all.