Thai Beef Salad & Coconut Rice


This is a recipe I have made dozens of times now – I first came across it when some friends and  I had a monthly poker club (one of my best friends had just moved over from the US and had been part of a book club, we quickly decided light hearted gambling would suit us much better).    I have tweaked the recipe a little but not by much – If you have a food processor this is seriously quick, and since you eat it cold it is easy to make in advance.   Only thing to be careful of is not to over cook the beef – the lime marinade will cook it further after you take the beef out of the pan so don’t be put off when it looks very red (pics below), you should end up with melt in your mouth meat that is cooked almost through once it has been left to absorb the sauce.  If you don’t like cucumber (I’m always amazed by how many people don’t like something that is mostly water) then sub in some mango.  S

Recipe (serves 6): 

750g thick cut rump steak
4 small or 3 large chillies (1 is for garnish – I used all green but a mix looks nicer)
3 garlic cloves
Juice of 2 limes
3 tbsp soy sauce (light or dark is fine)
2 tbsp ground nut oil, plus extra for cooking the steak
1 tbsp dark brown soft sugar
2 inch piece of fresh ginger (or 1.5 tsp ginger paste)
20g coriander (15g and 5 for garnish)
15g mint (10g and 5 for garnish)
2 stalks lemongrass (or squeezes of lemon juice)
Half a cucumber, peeled and thinly sliced
300g jasmine rice
400g coconut milk
400g water
Pinch salt



Step one: Pulse the chilli (3 small or 2 large), garlic (3 cloves), lime juice (2), soy sauce (3 tbsp), groundnut oil (2tbsp), brown sugar (1 tbsp), ginger (2 inches), coriander (15g), mint (10g) and lemongrass (1 stalk) in a food processor until blended


Step two: Heat a small amount of groundnut oil and cook the steaks 2 minutes each side.  Set aside to rest for 15 minutes – You can see below they are still very pink, but in by the end photo much less so


Step three: Cut the steak into strips, place in a shallow dish and cover in the marinate.  Leave in the fridge for at least an hour, remove when ready to serve

Step four: Boil coconut milk (400ml) and water (400ml) with the lemongrass (1 stalk) and a pinch of salt.  When boiling, add 300g jasmine rice and simmer with the lid on for 20 minutes


Step five: Set the rice aside, leave to cool and fluff up with a fork

Step six: Place the cucumber slices around the edge of the plate pile on the rice and beef.  Top with 1 finely chopped chilli, and the remaining coriander and mint, I also added some cucumbercut lengthways with the peeler.









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