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Char-grilled Thai beef salad
This Thai dish has fabulous flavours, but beware - there's lots of chilli!
INGREDIENTS:
• 1 tablespoon jasmine rice, uncooked
• 2 dried red chillies
• 500g thick fillet steak
• 2 tablespoons sesame oil
• 75ml kecap manis (sweet soy sauce)
• 2 teaspoons sugar
• 4 tablespoons lime juice
• 3 tablespoons Thai fish sauce
• 1 small cucumber, peeled, deseeded, halved lengthways and cut into 1 cm slices
• 4 red shallots, finely sliced
• 12 cherry tomatoes, halved
• 2 red chillies, finely sliced
• 1 handful fresh mint leaves
• 1 handful fresh coriander leaves
• 2 tablespoons fresh basil leaves, ripped
• 4 spring onions, finely sliced
METHOD:
• Heat a dry frying pan, add the rice and toast until golden but not burnt. Grind the rice in a clean coffee grinder or pound to a powder and set aside.
• Reheat the frying pan and add the dried red chillies. Toast until they are smoky, then grind or pound to a powder and set aside.
• Char-grill or pan-fry the beef for around 12 minutes, until well marked outside and rare to medium-rare inside. Place in a bowl and leave to rest for 10 minutes. Meanwhile, combine the sesame oil with the kecap manis and brush over the fillet. Marinate for 2 hours.
• Dissolve the sugar in the lime juice and fish sauce. Combine half a teaspoon of the ground dried chilli powder with half a teaspoon of the ground rice and set aside.
• Combine the cucumber, shallots, cherry tomatoes, red chillies, herbs and spring onions in a large bowl. Add the lime juice and fish sauce mixture and toss to combine.
• Serve with slices of the beef fillet.
Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.
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Thursday 09 February 2012
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