Thai Beef Salad

Name: Thai Beef Salad
Ingredients: 4 slices beef, filet mignon; 100 ml white vinegar; 45 grams sugar; 2 Cloves garlic chopped fine; 3 teaspoons fish sauce nam pla; 120 grams thai chili paste Tau Pan; 1 cup lime juice; 1/2 cup fish sauce nam pla; 2 teaspoons soy sauce, light; 60 grams coriander fresh, chopped finely; 60 grams shallots chopped finely; 1 clove garlic chopped finely; 1 each green chili peppers deseeded and chopped fine; 2 Heads lettuce; 1 large cucumbers; 250 grams cabbage white, shredded coarsely; 1 small paw-paw ripe, peeled and sliced into 5 cm long sticks; 1 x cilantro fresh

18 ingredients

13 steps

Ingredients

4 slices beef, filet mignon
100 ml white vinegar
45 grams sugar
2 Cloves garlic chopped fine
3 teaspoons fish sauce nam pla
120 grams thai chili paste Tau Pan
1 cup lime juice
1/2 cup fish sauce nam pla
2 teaspoons soy sauce, light
60 grams coriander fresh, chopped finely
60 grams shallots chopped finely
1 clove garlic chopped finely
1 each green chili peppers deseeded and chopped fine
2 Heads lettuce
1 large cucumbers
250 grams cabbage white, shredded coarsely
1 small paw-paw ripe, peeled and sliced into 5 cm long sticks
1 x cilantro fresh

Directions

1

To cook the beef: grill the beef until med rare and set aside.
2

To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together.
3

Slice the meat thinly pour over the marinade and marinate for 15 mins.
4

To make the dressing: combine all the dressing ingredients and set aside.
5

To serve: arrange the lettuce leaves on each plate.
6

Trim the ends from the cucumber and cut in half crosswise.
7

Slice lengwise into thin strips.
8

Place a small amount of cabbage on the cucumber strips, and roll up.
9

Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips.
10

Place the clicd marinated beef on top of the lettuce.
11

Surround each serve with 3 cabbage and pawpaw rolls.
12

Spoon the dressing over the beef, lettuce and the rolls.
13

Top the beef with a generous serving of the coridander leaves.