Thai beef salad

Yield: 4 servings

Measure Ingredient
4 \N 120 g slices beef fillet
100 millilitres White vinegar
45 grams Sugar
2 \N Cloves garlic, chopped finely
1 cup Fresh lime juice
½ cup Nam Pla
2 teaspoons Light soy sauce
60 grams Fresh coriander, chopped finely
2 smalls Heads cos lettuce
1 large Cucumber
250 grams White cabbage, shredded coarsely
3 teaspoons Nam Pla (Thai fish sauce)
120 grams Chinese cillie paste (Tau Pan)
60 grams Shallots, chopped finely
1 \N Clove garlic, chopped finely
1 \N Green chilli, deseeded and chopped fine
1 small Ripe pawpaw, peeled & sliced into 5 cm long sticks
\N \N Fresh coriander leaves




To cook the beef: grill the beef until med rare and set aside.

To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins.

To make the dressing: combine all the dressing ingredients and set aside.

To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. By Grand Hyatt Erawan Bankok

From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott 8/94.

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