2 serves
INGREDIENTS: ts = teaspoon tbsp = tablespoon
200 gr Beef steak – sirloin
1/4 ts Bird eyes chili
1/4 cup Cherry tomatoes
1 tbsp Cilantro/coriander, stems
1/4 cup Cilantro/coriander, lightly packed leaves
mint leaves
½ Cucumber
2 Garlic cloves
2 cups mixed leaves
1/4 cup Mint, lightly packed leaves
1 tbsp Peanuts
1/4 Red onion
1 carrot
1 avocado
Condiments
2 tbsp Fish sauce
3 tbsp Lime juice
2 blocks Palm sugar
Baking & Spices
1 Pinch Salt
Salt and pepper
1 tbsp olive oil
PREPARATIONS:
- Place the bird eyes chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle
- Grind until a smooth paste form
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper
- Preheat a skillet over high heat until screaming hot and smoking
- Cook the beef to your liking. I like mine rare for this salad
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients
- Pour over Dressing and toss gently
- Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using.
