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. <\/p>\n\n\n\n
Fillet was gently marinated in some fish sauce, soy, black pepper and sesame again, then quickly pan fried, rare, rested and then thinly sliced. <\/p>\n\n\n\n
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!!!!!<\/p>","protected":false},"excerpt":{"rendered":"
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 … Continue reading Thai beef salad.<\/span>