The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: philw on December 21, 2009, 06:13:50 AM
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Char-grilled beef salad
INGREDIENTS
500g beef rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon soy sauce
1 clove garlic, crushed
METHOD
Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl; cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.
Add beef and dressing to salad; toss gently.
tips
Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator
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Hmmmmmm.....
I think I will try it this weekend...Thanks!