|
|
|
A classic Thai salad, packed with aromatic flavours, crisp vegetables and succulent beef.
Free-from: wheat-free, gluten-free and dairy-free |
|
Recipe information:
Makes: 4
Prep time: 20 minutes
Cook time: 4 minutes
Cooling time: 30 minutes
|
|
400g fillet, rump or sirloin steak, cut into thin strips
2 tablespoon Thai fish sauce (nam pla)
3 limes
1 small or ½ large cucumber, cut into thin sticks
1 bunch spring onions, shredded ( reserve some for garnishing)
2 large red chillies, deseeded and finely chopped
100g mange tout, roughly shredded
150g cherry tomatoes, halved
28g pack fresh coriander, roughly chopped
3 tablespoon roughly chopped mint leaves
1 tablespoon dark brown sugar/ palm sugar
2 tablespoons Tamara ( gluten free soy sauce)
2 tablespoons fish sauce ( nam pla)
3 tablespoons sesame seeds
1 tablespoon vegetable oil
1 tablespoon sesame oil
Shredded red chillies to serve.
1. Place the strips of beef in 2 tablespoons Thai fish sauce (nam pla) and the juice of ½ a lime. refrigerate for 30 minutes.
2. In a large bowl toss together the cucumber, spring onions, chillies, mangetout, cherry tomatoes, coriander and mint leaves.
3. Place the dark brown sugar , tamara, the juice of 2 limes and 2 tablespoons fish sauce in a small container with a lid and shake well.
4. Dry fry the sesame seeds in a wok or frying pan for 1 minute then pour into a small ramekin dish.
5. To cook the beef, heat the vegetable and sesame oils in a wok/ frying pan and cook the strips of beef for 3-4 minutes.
6. Toss the salad with the dressing and serve on a large platter, topped with the beef and garnished with sesame seeds, shredded spring onion and chilli. |
