Eight Bells

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Saturday, March 26, 2011

Thai Beef Salad

With winter seemingly just around the corner it's probably the wrong time of year to be blogging salads however this one is just too delicious to keep from you until next summer. The serving bowl is La Chamba pottery from Columbia, the technique is centuries old and the pottery is still made by hand, in the traditional manner, mainly by the women of La Chamba village in central Columbia. It is really lovely cookware and can be used on the stove top, in the oven or like this, as an elegant and slightly unusual serving dish.

Thai Beef Salad

500g fillet steak
2 cloves garlic
1 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon Thai fish sauce
1 tablespoon sugar
2 tablespoons chopped fresh coriander
1 tablespoon chopped mint leaves
Lettuce leaves
3 or 4 spring onions, sliced
1 or 2 fresh red chillies, thinly sliced
Cherry tomatoes

Remove any sinew and fat from the meat and cook in a frying pan until rare/medium rare. Remove the steak from the pan and leave until cold.
Crush and peel garlic and place in a food processor with the soy sauce, lime juice, fish sauce, sugar, coriander and mint, process until smooth.
Thinly slice the beef and then toss the beef in the garlic and herb mixture. Arrange lettuce on a platter along with the beef, spring onions, chillies and cherry tomatoes. As you can probably see from the picture we did not use cherry tomatoes and we added green beans.