Last night in Aussie Masterchef someone made Thai beef salad. I thought about how appealing it sounded, looked it up and discovered I actually had everything I needed to make it, including a frozen piece of fillet. And lots of fresh herbs and even beansprouts! Simply had to make it. Best part of this dish for me was the sensational dressing, that I kept on licking while preparing dinner. I started with a juice of half a lime, a piece of fresh ginger, grated, a big clove of garlic, grated, 1 tbsp of brown sugar ( palm sugar in the recipe, don’t think I’ve ever seen it in my life), 1 tbsp of fish sauce, 2 tbsps of sesame oil, 1 tsp of soy sauce. Combined, let the sugar dissolve, then added a bit more lime juice, a bit more soy and fish sauce and a bit more sesame oil. And that did it for me.

Fillet was gently marinated in some fish sauce, soy, black pepper and sesame again, then quickly pan fried, rare, rested and then thinly sliced.

The salad itself was a lovely, crunchy, vibrant combination of beansprouts, cherry tomatoes, cucumber( seedless), shallot, a red chili, toasted peanuts and a good, generous amount of fresh coriander and mint. All this nicely tossed together, served with simple steamed rice. Glass of decent Burgundy. Yyyyyyuuuuuummmmm!!!!!