SPICY THAI BEEF SALAD WITH NAM JIM DRESS­ING

SERVES 4 PREP 15 MIN­UTES COOK 10 MIN­UTES $3.50 A SERVE

Homes+ (Australia) - - EASY FOOD -

500g beef rump steak 2 tea­spoons veg­etable or olive oil, plus 2 ta­ble­spoons ex­tra 4 green onions, sliced 1 clove gar­lic, crushed 1 fresh small red chilli, finely chopped 2 tea­spoons co­rian­der root, finely chopped, plus co­rian­der leaves, to serve 1 ta­ble­spoon brown sugar 2 tea­spoons fish sauce 2 ta­ble­spoons lime juice 150g baby Asian greens salad mix 1 Lebanese cu­cum­ber, seeded, thinly sliced 1 small red onion, thinly sliced 1/3 cup cashews, toasted

STEP 1 Pre­heat a char-grill to high. Rub beef with oil. Sea­son with salt and pep­per. Cook beef for 3 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate, cover with foil and rest for 10 min­utes. Slice thinly.

STEP 2 Mean­while, to make nam jim dress­ing blend green onion, gar­lic, chilli, co­rian­der root, sugar, fish sauce, juice and ex­tra oil in a blender or food pro­ces­sor un­til smooth.

STEP 3 Ar­range salad mix, cu­cum­ber, onion, cashews in lay­ers on a serv­ing plat­ter. Top with sliced beef and driz­zle with nam jim dress­ing. Serve warm gar­nished with co­rian­der leaves.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.