Grilled Beef Meets an Amazing Tang
Spicy Thai Grilled Beef Salad
(Recipe serves 6-8)
1 tsp Corn starch disolved in 2 tbsp cold water, brought to the boil and cooled
2 tbsp Fish sauce
1 tbsp White vinegar
1 tbsp Freshly squeezed lime juice
1/2 tbsp Peanut oil (or vegetable)
1 tsp Brown sugar
1/2 tsp Powdered lemongrass
1/2 tsp Sriracha hot sauce (or a chili sauce of your liking)
1 tsp Tamarind paste
1 clove of Garlic
500 gr Flank steak, marinated in light 1/4 cup light soya sauce and 2 tbsp sesame oil
1 Large cucumber, sliced first in half lengthways and then sliced on the bias
1 Small green papaya, peeled, seeded and sliced finely
1 Small green mango, peeled, seeded and sliced finely
1 Carrot, peeled and julienned
10 Cherry tomatoes, halved
1/2 cup Bean sprouts
1/2 cup Roughly chopped coriander
1/4 cup Thai basil leaves
Lime wedges and finely sliced bird peppers to serve
- Combine all ingredients for the dressing. Set aside.
- Grill the flank steak over medium heat for 15 minutes per side or until desired doneness. Traditionally the meat is very well done however feel free to serve your beef to your liking.
- Allow the beef to rest until it has completely and slice it very thinly, across the grain.
- Combine the sliced beef with all the remaining ingredients and the dressing. Serve immediately.