Thai Beef Salad
Ingredients
- 400 gBeef tenderloin (thinly sliced)
- 2 tbspThai or basmati rice (toasted and crushed)
- 2 pcShallot (finely sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcThai chili (chopped)
- 10 gMint fresh (whole leaves)
- 10 gFresh cilantro (roughly chopped)
- 45 mlLime juice
- 30 mlfish sauce
- 1 tspBrown sugar
- 1 tbspPeanut oil
Method
Thin strips of seared, juicy medium-rare beef tossed with fresh mint and fiery chili. Toasted rice powder adds a smoky crunch that brings the whole dish together.
- 1
In a dry pan, toast the Thai rice until deep brown and smelling of toasted nuts. Coarsely crush in a mortar to maintain texture.
- 2
Sear the beef fillet in a smoking hot pan with oil. The crust should be dark and charred, but the center must remain rare. Rest for 5 minutes before slicing thinly against the grain.
- 3
Finely slice the shallots and spring onions. Finely chop the Thai chili. Use a sharp knife to ensure clean cuts without bruising the herbs.
- 4
Mix the lime juice, fish sauce, and brown sugar. The acidity should be sharp to balance the saltiness of the fish sauce.
- 5
Combine the beef, aromatics, mint, and cilantro. Pour the dressing, sprinkle with toasted rice, and toss. The sauce should coat the meat without drowning it.
Frequently asked questions
How do you get this dish right?
- Do not overcook the beef; it must remain pink to keep the fibers tender.
- Grind the toasted rice at the last minute to preserve its smoky aroma.
- If you prefer less heat, remove the seeds from the Thai chili.
How long does this dish keep?
This salad should be eaten immediately. The herbs will wilt and the rice will lose its crunch in the fridge.
