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Enjoy this Thai Beef Salad, ideal for lunch or a light meal.
Trim all the fat off the steak and then slice thinly across the grain.
Put into a bowl and add crushed garlic (1 clove), grated ginger (about 2 cm worth) 6 mint leaves finely chopped, 2 – 3 tbls soy sauce and season with salt and pepper.
Give it a good mix and let it marinate whilst you make the salad and dressing.
In a mortar and pestle place 3 – 4 coriander roots that have been scraped or lightly peeled, add some salt and then pound the roots
Add a clove of garlic and pound into a paste adding a little more salt if needed
Add the roughly chopped chillies and pound so as to incorporate into the coriander and garlic
Add 4tbls of lime juice, 3 tbls of fish sauce and about 2 – 3 tbls of grated palm sugar
Give it all a good grind and if need be pour the dressing into a bowl and hold it over a gentle flame to warm through and help melt the palm sugar into the mix.
Tip: As we all know the basics of a Thai dressing is about the balance between hot (chilli), salty (fish sauce), sour (lime juice) and sweet (palm sugar). As we all have our own individual palate you may need to adjust these measures to fit your own palate so taste and explore. The first time I made this I didn’t sweeten it any where near enough and it was all sour and salt!
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