Thai Beef Salad Ingredients •10-12 ounces tenderloin beef •2 onions •1 cucumber •1 tomato •1 small iceberg lettuce •3 limes •4 bird’s eye chillies •1 clove garlic •fresh cilantro (also known as coriander) •fresh mint •oyster sauce •soy sauce •ground black pepper •salt •jasmine rice Thai Beef Salad Cooking Method 1.Squeeze the juice of two limes into a bowl. 2.Grill or broil the beef tenderloin until it is blue (light rare). This should take only 60 to 90 seconds each side. Then slice the beef into very thin strips and place them in the lime juice. Grind some black pepper into it, add a pinch of salt, give at a stir then leave it to marinate (the lime juice will cook the beef further). 3.Now put 2 to 3 cups of rice in the steamer and turn it on. By the time the rice is cooked the Thai beef salad should be prepared. 4.Pluck the cilantro and mint leaves from their stems and finely chop both. Chop enough cilantro to fill 1 ½ cups and enough mint for ½ a cup. Also chop the chillies up as finely as possible (removing the seeds first if preferred). 5.Slice the onions into thin half rings then crush the clove of garlic. Cut the cucumber into thin slices and the tomato into small chunks. 6.Now all the ingredients are ready. 7.The sliced tenderloin should have cooled by now so drain the lime juice and transfer the meat to a large mixing bowl. Add the chopped cilantro and mint and stir. Add 2 to 3 tablespoons of oyster sauce and a few dashes of soy sauce. Throw the chilli and garlic in and mix it up. 8.Add a a tablespoon of palm sugar then keep stirring until it dissolves. 9.The last ingredients to go in are the tomato, cucumber and onion. Only toss them lightly so they don’t go all mushy. Serving Thai Beef Salad Now it’s time to serve. Take out four dinner plates and place a leaf of lettuce on each. Scoop a generous serving of Thai beef salad onto each leaf. Then spoon the rice beside it on the plate. Squeeze some lime juice over the salad and serve with a fork and spoon – just as they do in Thailand.
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