Thai Beef Salad
Recipe by Tobie Puttock from Tobie & Matt: Asia
Gewurztraminer at it’s most extreme, produces flamboyantly rich and aromatic white wines packed with smells of lychee, rose water, ginger and musk. Some examples teeter on the brink of sensory overload, which In the case of this salad will more than likely stand you in pretty good stead. For such an extreme combination of ingredients you really need a wine with enough weight, spice and intensity of flavour to simply stand up to it, let alone match it. And so for that reason Gewurztraminer is a god option, and producers worth seeking out include Huia, Delitite Hugel and Trimbach.
Serves 4
Ingredients
- 400 g Beef Fillet or sirloin
- 2 Garlic Cloves peeled
- 3 Coriander roots washed
- 1 finely sliced lime leaf
- 1 finely sliced stalk of Lemongrass
- 1 Pinch of Salt
- 3 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 1 Pinch of Palm Sugar
- 1 small handful of bean shoot washed
- 4 plum tomatoes washed and quartered
- 6 - 8 small Asian Eggplants washed and quartered
- 1 small handful of Mushroom or fungi, preferably black ear fungus
- 1 small handful of coriander leaf washed and roughly chopped
- 1 small handful of sweet Basil
Method
- Place the beef on a pre heated grill and cook until med/rare.
- Mix the garlic, coriander roots, lime leaf, lemon grass stalk and salt in a mortar and pestle without mashing it to a paste. Add the fish sauce, soy sauce, lime juice and palm sugar.
- Mix the bean shoots, tomatoes, eggplant and mushrooms in a large bowl.
- Slice the beef into thin strips and add to salad.
- Toss the dressing, beef and salad together, add the herbs and serve.
