This hearty Thai Beef Salad combines the taste of succulent tender strips of sirloin steak, cucumber and red onion with hot red chillies and lime juice. It's a delightful and delicious Thai salad that could easily serve as the main meal.
2 Sirloin steaks (about 8 ounces each)
1 Lemongrass stalk (root trimmed)
1 Red Onion (thinly sliced)
1 Thai cucumber or half an English cucumber (thinly sliced)
3 Fresh red chillies (seeded and chopped)
2 limes (squeezed)
2 Tablespoons chopped scallion
2 Tablespoons of thinly sliced julienne butternut
2 Tablespoons of thinly sliced leek
1 Tablespoon *Nam Pla (fish paste)
Fresh cilantro leaves and watercress.
*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour, but it does accentuate the taste of food.
1) Pan fry the sirloin steaks for about 6 to 8 minutes or until medium-rare. Remove and allow to rest for about 10 to 15 minutes. Slice the steak into thin strips once cooled and place into a large bowl.
2) Cut off the lower 2 inches from the lemongrass stalk and chop finely.
3) Add the sliced cucumber, julienne butternut, red onion and leek as well as the chopped lemongrass, red chillies and scallion to the meat slices.
4) Add the Nam pla fish paste and lime juice, then toss the salad. Transfer to a serving plate or small individual bowls. Serve at room temperature or slightly chilled. Garnish with some fresh cilantro leaves and watercress.
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