Beef Salad with Palm Sugar Dress­ing

Dish - Everyday Dish - - Mains -

Dress­ing: Put the vine­gar and sugar in a small saucepan over a low heat and stir to dis­solve the sugar. Bring to the boil and cook for 3 min­utes un­til syrupy. Tip into a bowl and whisk in the re­main­ing in­gre­di­ents. Pour half the dress­ing into a shal­low dish large enough to hold the cooked steak in a sin­gle layer. Re­serve the re­main­ing dress­ing.

Beef: Rub the steak with a lit­tle oil and sea­son gen­er­ously. Grill on a pre­heated bar­be­cue or cook in a sauté pan for 2–3 min­utes each side then place in the dish with the dress­ing and leave for at least 10 min­utes, turn­ing a cou­ple of times.

To as­sem­ble: Shave the car­rot into thin strips with a veg­etable peeler. Halve the cu­cum­ber and scrape out the seeds with a tea­spoon. Slice thinly on the di­ag­o­nal.

Re­move the steak from the dress­ing and slice thinly across the grain. Re­turn the sliced meat to the dish and toss to coat in the dress­ing.

Put all the salad in­gre­di­ents and half the shal­lots in a large bowl and toss with the re­served dress­ing. Lift the beef out of the dress­ing and toss with the salad. Di­vide be­tween serv­ing bowls and scat­ter with the re­main­ing shal­lots and ex­tra Viet­namese mint if de­sired. Serves 4–6

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