Thai Cuisine with Kittikanya – Beef salad

 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.