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Thai Beef Salad

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March 10, 2015 / Thai / By
Anna

Thai food has always seemed complicated to me, but I love it enough to persevere. I do have to admit that I sometimes resort to a jar of green curry mix justifying my action on the basis of lack of time to do better. But it just seems wrong.

I have sympathy for people who cannot make a delicious meal from scratch. Perhaps they were never taught how to cook. Or they may lack the confidence to try. I am a little like that with Thai food. It was not part of my culinary education, so I do not have the confidence to just get stuck in. I have to read the recipe over and over. This takes time and is a little demotivating. If I lack an ingredient, I am reluctant to substitute due to lack of knowledge.

So imagine my delight to find this Thai style recipe that is easy and that I have made enough times to be completely confident that it will work. Even my seriously foodie kids like it, a lot. And here it is.

Beef Salad Thai Style

Two fillet steaks (or similar)

2 cloves garlic crushed

1 tbspn soya sauce

Salad:

Mixed salad leaves of your choice

2 small cucumbers sliced length ways

Handful each of chopped mint and fresh coriander

Any other salad vegetable or herb you like. Basil is good and lime leaves very thinly cut (I use scissors) really lift the flavour

Dressing:

1 clove garlic crushed

2 small red chilli deseeded and chopped finely

3 tbspn soya sauce

1 tbspn cooking oil (sunflower or peanut)

Juice of one lime (or lemon in a pinch)

1 tspn sugar

Rub the garlic and first measure of soya sauce into the steak and grill. Medium works well. Set the meat aside to rest while you make the salad and dressing. Then slice thinly and arrange on top of the salad.

Salad:

Toss the leaves with the chopped herbs. Do not be afraid to use a good quantity of herbs as they really add to the flavour. Arrange any other vegetables on to the salad to make it look attractive. It is best made in broad, individual bowls. Add the sliced meat.

Dressing:

Simply mix all ingredients together and pour over the salad after the meat has been added.

This is enough for four people. When my son, who is 6’ 4” with an appetite to match first saw me make this, he was sure two steaks was not enough for four people. Done this way it really is. Teamed with Thai rice, it is very filling. It has to be Thai; you cannot substitute rice from one food culture into a dish for another food culture.

If you are trying to reduce a little, have it without the rice. The herbs and the sauce are so full of flavour, you will feel satisfied. Don’t worry about the little bit of sugar. Thais often add sugar to savoury dishes and they are a vision of slimness, usually. Make the salad plentiful. Just take care with the chilli if you are not used to hot foods. The smaller the chilli the hotter. However, chilli is very good for people who suffer from any joint inflammation, so it is worth trying.

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Country: Italy

Province/State: Umbria

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