Waterfall beef salad
Ingredients
300g piece sirloin or rump steak
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chilli powder
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chilli powder
Procedure
Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.
Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.
To serve, assemble the salad on a plate and serve with the sliced beef.
Note: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.
Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.
To serve, assemble the salad on a plate and serve with the sliced beef.
Note: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.
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