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Spicy thai beef salad with nam jim dressing

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g beef rump steak

  2. 1 tablespoon macadamia oil

  3. salt and freshly ground black pepper

  4. 200g baby Asian greens salad mix

  5. 2 (260g) Lebanese cucumbers, seeded, sliced thinly

  6. 3 (75g) Thai purple shallots, sliced thinly

  7. cup (120g) toasted cashews

  8. fresh coriander leaves

  9. Nam jim dressing

  10. 4 green onions (green shallots), sliced thinly

  11. 1 clove garlic, peeled, quartered

  12. 1 small fresh red Thai chilli, chopped finely

  13. 2 teaspoons finely chopped coriander root

  14. 1 tablespoon brown sugar

  15. 2 teaspoons fish sauce

  16. 2 tablespoons lime juice

  17. cup (60ml) macadamia oil

Instructions Jump to Ingredients ↑

  1. Heat a grill plate (or barbecue or grill). Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

  2. Nam jim dressing Blend or process all ingredients until smooth.

  3. Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.

  4. Not suitable to freeze or microwave.

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