Thai Beef Salad in Crispy Young Cos Lettuce
Cook Time 15 mins
Servings 5
Ingredients
Hot and sour dressing
1 red shallot, finely diced
1 clove of garlic, finely diced
⅓ long red chilli, finely sliced
½ tbsp oyster sauce
½ tbsp tamarind pulp
¼ tsp fish sauce
20ml ginger juice (see note)
35ml soy sauce
25ml lime juice
100ml vegetable oil
1 tsp caster sugar
Note: To make ginger juice, grate ginger on a fine grater and press. Pass the juices through a fine sieve.
Salad
3 whole bunches of baby cos lettuce
180g beef fillet
1 bird’s eye chilli, de-seeded & julienned
1 medium shallot, finely sliced
½ stick lemongrass, finely sliced (use only soft centre part of the lemongrass)
1 kaffir lime leaf, finely sliced
1 small handful of mint and coriander, torn roughly
1 knob young ginger, julienned and blanched
Garnish
½ tsp ginger, blanched and sliced
1 tsp chopped fresh mint
1 tsp chopped fresh coriander
100g jasmine rice
150g roasted peanuts
Method
Hot and Sour Dressing
Mix all ingredients together in a large bowl and set aside.
Salad
Place the beef in the hot and sour dressing to marinate for a minute, but no longer. Drain.
Garnish
Mix garnish ingredients together in a bowl and sprinkle over dish.