Ingredients Jump to Instructions ↓

  1. 1 teaspoon jasmine rice

  2. 1 stalk lemongrass, minced

  3. 1 red birdseye chilli, finely chopped

  4. 2 coriander roots, minced

  5. 2 kaffir lime leaves, finely shredded

  6. 1 lime, zested and juiced

  7. 3 teaspoons ginger, minced

  8. 2 tablespoons fish sauce

  9. 30ml vegetable oil

  10. 550g fillet of beef, even in thickness

  11. juice of 1 lime

  12. 2 teaspoons palm or brown sugar

  13. a telegraph cucumber (200g), sliced in half, de-seeded and sliced on the diagonal

  14. 2 vine ripened tomatoes, cut into wedges

  15. spanish onion, sliced

  16. cup loosely packed coriander leaves

  17. cup loosely packed mint leaves, roughly torn

  18. cup fried shallots, can be bought from an asian grocer

Instructions Jump to Ingredients ↑

  1. Place jasmine rice in a small fry pan over medium high heat until browned. Remove from heat and place in a spice grinder, grinding until powder form.(if you don't have a spice grinder the rice is optional). Place lemongrass, chilli, coriander roots, lime leaves, ginger, lime zest and half of the fish sauce in a mortar and pestle or food processor and combine until a smooth paste is formed. Stir in rice and set aside..

  2. Heat a chargrill pan over a medium high heat. Brush beef with oil and cook for 2 minutes on all sides for medium rare (8 mins in total). Coat in the marinade, cover lightly with foil and allow to sit for 10 minutes to rest.

  3. In a large bowl, place cucumber, tomatoes, onion, coriander and mint leaves. Pour reserved lime juice, palm sugar and fish sauce over beef. Slice beef into thin slices and add to salad. Push marinade through a strainer to remove woody excess and drizzle over salad. Top with fried shallots.


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