THAI BEEF SALAD
Download recipe PDF here – and scroll to bottom for matching wine.
PROTEIN
400G BEEF PORTERHOUSE
cooked medium or medium rare
INGREDIENTS
2 SPRING ONIONS FINELY CHOPPED
½ RED ONIONS FINELY SLICED
1 CUP BEEN SHOOTS
2 CUP WOMBOK CHINESE CABBAGE FINELY CHOPPED
2 CUP CARROT SHREDDED
1 CUP CORIANDER
½ EACH CAPSICUM RED. YELLOW & GREEN FINELY
SLICED
2 CUP RED CABBAGE FINELY CHOPPED
NUT MIX
ROASTED PEANUTS CHOPPED
BLACK SESAME SEEDS
ROASTED WHITE SESAME SEEDS
FRIED SHALLOTS
combine all the ingredients in a bowl and mix well
DRESSING
35G SOY BEAN CHILI PASTE
50ML FISH SAUCE
10G GARLIC
50ML ABC SOY
100ML VEGETABLE OIL
25ML SESAME OIL
50ML WHITE VINEGAR
50ML SWEET CHILI SAUCE
combine all ingredients in a bowl
slice the beef into thin strips and add to the salad
dress the salad with dressing
garnish with nut mix & fried shallots
CRYING TIGER DIPPING SAUCE
1 SHALLOT CHOPPED
1 TBLSP CORIANDER CHOPPED
½ CUP TOASTED RICE GROUND
1 TBLSP FISH SAUCE
1 TSP TAMARIND
2 TBLSP PALM SUGAR
1-2 TBLSP CHILLI POWDER
3 LIMES JUICED
combine all ingredients together, chilli powder can be to your level add 1 & taste, add more if required
Thanks to SipnSave, the matching wine this week is Corryton Park Cabernet Sauvignon.
