After a very warm day and not getting home from being at Mum's all day this Australia Day, I threw together this Thai Beef Salad based on a recipe from Taste.com with what I had on hand. I could also add this to this fortnight's Cooking Challenge with a 'citrus' theme, if you count the lime juice.
1 piece of rump steak
1 1/2 tbs lime juice
1 tbs brown sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
1 tsp ground ginger
1 garlic clove, crushed
1 baby cos lettuce
Baby Roma Tomatoes
1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
3 spring onions
2 tbs hot chilli sauce
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
Mix lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic. Marinade steak in half of this mixture for at least 2 hours. Pan fry steak. Mix salad ingredients and toss through remaining marinade mixture. Slice steak and toss through salad.
Serves 2.
Thats dressing sounds like the business. Mine was just basic Teryaki, and though nice, lacked the 4 taste sensations - sweet, sour, salt and whatever the other one is. Going to do this next time I get stuck into a beef salad. Thanks Anne, you goddam gorgeous Sheila, you
ReplyDeleteAnne this is a great idea, I have been looking this week for more recipes including limes as they look so delicious in the shop, I need an excuse to buy them. I had some leftover mint as well from a recipe last week. This is another one that my Other Half will gladly eat, so thanks for sharing :)
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