Cooking this Thai Beef Salad reminds me that I’ve been making it for over 30 years! Those of us old enough will remember Mogens Bay Esbensen who was instrumental in introducing Thai food to Australia through his iconic restaurants in Sydney and later far north Queensland. I understand he is no longer in Australia but the tradition lives on. Tonight we are gathering on the foreshore for a community event (bring a plate and a bottle!) so I’m taking this delicious salad with bread rolls – not very Thai but how else to eat it at a picnic.
Jo’s Thai Beef Salad
1kg rump or fillet
1/4 cup coriander leaves, chopped
2 cloves garlic, crushed
1 tsp chilli, crushed
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp fish sauce
1 heaped tsp grated palm sugar (can substitute brown sugar)
For the salad
2 shallots, thinly sliced
4 chilli pods, sliced
1/4 cup sliced mint leaves, plus extra for decoration
1 punnet baby tomatoes, halved
Trim the beef and sauté to quickly to brown all over (I used the barbecue for this bit).
Pop it into a 220-degree oven for 15 minutes. Remove from oven, cover with foil and allow to rest till cool.
Meanwhile, into the food processor, add the coriander, garlic, chilli, soy sauce, lime juice, fish sauce and palm sugar. Whiz till all combined.
Slice the beef very thinly, pour over the marinade and half the mint leaves and refrigerate for a couple of hours, or overnight, till ready to use.
Arrange the rocket, shallots, mint leaves and baby tomatoes on a platter with the beef slices.
Serve with another Thai dish or two as a meal, or just eat, as we are going to, with bread to soak up the delicious juices.