This recipe is inspired by a barmaid called Helena at my local pub. She has become a recent follower of my blog and suggested I cook a Thai beef salad. Inspiration! It’s that simple!
This could not be easier to make, but its success does depend on the quality of your beef. I’ve used rump cap – known in Brazil as picanha. It is very flavoursome, and if sliced thinly, very tender. Marinate it in Thai red curry paste and coconut milk first, then sear in a hot pan. Lay the beef on top of a crunchy salad of mixed leaves, been sprouts, red pepper slices and pea shoots, then pour the pan juices over the top. Utterly delicious and only a few minutes to prepare.
Recipe Shed: Thai Beef Salad
Author: Keith Kendrick
Recipe type: Beef
Cuisine: Thai
Prep time:
Cook time:
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Serves: 2
Ingredients
- 400g rump steak, finely sliced
- Half can coconut milk
- 1 tbsp Thai red curry paste
- For the salad
- Anything you fancy, as long as it is super-fresh and crunchy
Instructions
- Heat a large frying pan and gently cook the coconut milk and curry paste together for approx. 5 mins, Allow to cool. Put the beef strips in a bowl and pour over the marinade. Set aside for a few minutes or overnight.
- Heat a large frying pan until it is very hot and add the beef and the marinade. Cook for 2-3 mins to heat through and to brown the meat.
- In the meantime, prepare the salad. You can either serve it cold or stir-fry for 1-2 mins until warm.
- Arrange the salad on a plate. Drape the beef strips over it and drizzle with the pan juices.
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Ooh that’s my kind of food… But you never struck me as a salad man… Where’s the spuds??
