RCI-MT.001.0292.001
Thai Salad I
Thai Salad I from the Recidemia collection
Prep30 min
Cook0 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- cooked beef (hot or cold) 2 thick steaks (sirloin or rib-eye is best) cooked until rare or some rare roasted topside/silverside1 unit
- mint leaves – a large handful1 unitroughly chopped
- coriander – a small bunch1 unitroughly chopped
- chillies – add as many as you like (the hotter the better!) chop finely1 unit
- [spring onions3 or 4 unitsliced quite finely on the diagonal
- garlic2 or 3 clovespeeled and sliced very finely
Method
1
Slice the cooked beef steaks thinly against the grain while still warm or at room temperature. Arrange the sliced beef on a serving platter or in a large mixing bowl.
2
Slice the spring onions finely on the diagonal, keeping white and green parts separate for better presentation and layered flavours.
3
Peel the garlic cloves and slice them very finely using a sharp knife, creating thin, even slices to ensure they distribute evenly throughout the salad.
4
Chop the chillies finely, removing seeds if a milder heat is preferred, or keeping them for maximum spiciness. Handle with care to avoid irritating the eyes.
5
Roughly chop the mint leaves and coriander bunch into bite-sized pieces, keeping them separate until ready to combine.
6
Combine the sliced beef with the white parts of the spring onions, garlic slices, and chopped chillies in the bowl or on the platter.
7
Add the chopped mint and coriander to the beef mixture and toss gently to distribute all ingredients evenly, ensuring the herbs coat the beef.
8
Top the salad with the reserved green parts of the spring onions for colour and a fresh onion flavour. Serve immediately while the beef is still warm, or chill before serving according to preference.