Thai Beef Salad

by georgegsp

Steak so often eaten raw that it is no longer a surprise, though it does carry a small risk. But living without danger means you miss out as it can be delicious. Cooking may be the only absolute insurance, but raw is worth a little risk in my book. Buying from a good, busy butcher means the produce is turning over quickly and the meat is fresh. Tell your butcher you will be eating this raw.

Beef Rendang

Serves: 4 Prep Time: Cooking Time:


400g fillet steak (un-hung or freshly butchered)
12 bird's-eye chillies
2 teaspoons kaffir lime juice (or regular lime juice)
2 teaspoons lime juice
2 teaspoons palm sugar
1/2 teaspoon salt
2 teaspoons fish sauce
2 small red shallots (sliced)
2 spring onions (sliced)
2-3 coriander sprigs (leaves picked)
2-3 mint sprigs (leaves picked)
3 fresh kaffir lime leaves (finely julienned)
4 Little Gem lettuce leaves
1/4 cucumber (sliced)
10g Thai toasted rice powder


  1. Slice the fillet steak across the grain into 5mm slices and place in a shallow dish.
  2. Slice the chillies and pound, using a mortar and pestle. Add both the lime juices, sugar and salt. Pour over the steak, mix well, then cover and allow to marinate for 10 minutes to absorb the flavours.
  3. Mix in the fish sauce, shallots, spring onions and herbs and serve on top of the lettuce leaves.
  4. Garnish with sliced cucumber and sprinkle with toasted rice powder.
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