I simply adore Thai Salads with their completely complicated layers of flavours that set of every part of your tongue and bring your tastebuds to life!
However, reading through the list of ingredients with some Thai food can seem rather daunting, yet you can still create an authentic Thai dish with just a few ingredients you should have handy in your pantry. And I do admit there are a fair few ingredients here, and a few more steps than I usually employ, but rest assured this recipe is both simple and simply tantilising!
What Will I Need?
600g Rump Steak, diced into 1-1.5 cm cubes
1 tbs Fish Sauce
1 tbs Sugar
2 Cloves Garlic, chopped
1 tbs Sesame Oil
1 cup Iceberg Lettuce, shredded
1 red onion, sliced finely
4 Tomatoes, diced
2 Lebanese Cucumber, diced
2 tbs Lime Juice
2 tbs Fish Sauce
2 tbs Sugar
1 tsp Peanut Oil
1 tsp Ginger
1 tsp Chilli
2 tbs Fresh Coriander, chopped
To start, In your marinading bag or bowl, combine beef, fish sauce, sugar, garlic, and sesame oil. Make sure the beef is completely coated in the sauces and then set aside for about half an hour.
Next, we just combine salad ingredients and divide into four bowls and then set that aside.
For the dressing, we combine all dressing ingredients into a small bowl and stir well to combine and ensure sugar has dissolved.
Now, heat your wok (or large fry pan) over high heat.
Add the beef and cook for 2-3 minutes or until brown on the outside, but still rare to medium rare in the middle – this will make it nicely juicy and tender.
All we need to do now is divide the beef amongst the salad bowls, and then drizzle the dressing over the top! It all sounds rather more complicated than it actually is!