Thai beef salad with coconut green nam jim
Gourmet beef salad with an Asian dressing
Serves
6 - 8
Prep Time
40 mins
Cook Time
20 mins
Andrew Clarke's gourmet version of Thai beef salad is full of the authentic flavours of Thailand.
Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet, and sour flavours. This recipe sees a coconut green nan jim dressing added to tender sirloin steak and an authentic Thai-style salad. If you don't want it too hot, remove the seeds from the chillies beforehand.
Recipe courtesy of Greenlea Butcher Shop.
Andrew Clarke's gourmet version of Thai beef salad is full of the authentic flavours of Thailand. Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet, and sour flavours. This recipe sees a cocnut green nan jim dressing added to tender sirloin steak, and an authentic Thai-style salad. If you don't want it too hot, remove the seeds from the chillies beforehand.
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ShareIngredients
500g Quality Mark sirloin steaksi
or 2 thick-cut sirloin or Scotch fillet steaks.½ coconut flesh
fresh, shaved½ cucumber
¼ cup Thai basil leaf
½ cup fresh coriander leaves
¼ cup Vietnamese mint leaves
¼ cup mint leaves
2 Tbsp fresh ginger
pickled1 Makrut lime leaf (kaffir)
½ punnet cherry tomato
4 spring onions
1 avocado
diced½ packet vermicelli noodles
cooked according to packet instructions and then drained.4 thinly sliced shallots
250g mung bean sprouts
¼ cup peanuts
roasted and crushed
2 garlic cloves
1 green chilli i
deseeded and halved2 lime juice
2 Tbsp sesame oil
3 Tbsp fish sauce
3 Tbsp finely chopped lemongrassi
2 tsp brown sugar
1/2 tsp chilli flakes
3 garlic cloves
2cm fresh ginger
4 Tbsp soy sauce
2cm lemongrass
2 Tbsp sesame oil
1 Tbsp palm sugar
Method
Blend all marinade ingredients together and pour over steaks, allow to marinate for 20 minutes at room temperature.
Extract coconut water (one of the three holes in the coconut is soft and can be stabbed with a screwdriver to release liquid) and crack open the coconut, remove the flesh from the shell and shave with a peeler.
Blend together all ingredients.
Heat the oil in a frying pan over medium high heat.
Remove steaks from marinade and sear or grill over a medium to high heat, around 2 minutes each side depending on your grill. Cook to medium-rare, being careful not to burn the marinade.
Leave on a wire rack to rest for 5 minutes.
Split the cucumber and remove seeds with a spoon, thinly slice on an angle.
Pick and wash all herbs, and drain well.
Thinly slice pickled ginger, julienne lime leaf as fine as possible, halve cherry tomatoes, thinly slice spring onion (diagonally on a long angle) and mix together with herbs, cucumber, mung beans, crushed peanuts, diced avocado, noodles and coconut.
Slice the beef into 3mm thick strips and add to the salad.
Dress with the Nam Jim dressing and serve immediately.
Nutrition Information per Serving (309g)
This nutrition analysis is based on 8 serves. To lower sodium content, use a reduced salt soy sauce.
