Thai waterfall beef salad

Womenscorner Desk
July 24, 2020

Ingredients :

- 350g grass-fed British rump steak

- 2 tbsp fish sauce (nam pla)

- 1 lemongrass stalk, bashed, outer leaves removed, very finely sliced (optional)

- 2 tsp ground roasted chillies (see Know How) or hot chilli powder

- 4-6 Thai shallots

- Large handful fresh mint leaves, torn, plus extra sprigs to serve

- Large handful fresh coriander, torn

- 1 tbsp toasted ground rice, plus extra to serve (see Know How)

- Chunks lettuce or white cabbage (or both) to serve

Method : Put the steak in a non-metallic bowl or dish with 1 tbsp fish sauce, then set aside at room temperature to marinate for about 20 minutes. Heat a barbecue grill or griddle pan until it’s searing hot, then cook the steak for 2 minutes on each side (for rare) or a little longer on each side if you prefer it medium or well done. Once it’s cooked to your liking, transfer the steak to a plate and set aside to rest while you make the dressing.

In a small saucepan, heat the stock or water, lemongrass (if using), remaining 1 tbsp fish sauce and ground chillies or chilli powder until just below boiling point. While the sauce is heating up, slice the meat into diagonal strips. Once the sauce is up to temperature, add the meat and shallots, then stir quickly to coat everything in the dressing. Remove the pan from the heat, then add the lime juice, mint leaves, coriander and toasted ground rice. Taste and adjust the seasoning to your liking – it should be hot, sour and salty

Transfer the beef mixture to a plate and serve scattered with some extra ground toasted rice and extra mint sprigs, with the lettuce and/or cabbage, and with lime wedges on the side.