Thai beef salad

Salad ingredients

Beef & lamb cookbook, 80pp.
by Elisabeth Pedersen
CJ Publishing, Auckland, 1994
Cooking on page 32

I was pleased to find this book in an op shop in Levin, New Zealand. The price tag has fallen off, but I think it cost $1.50. Not bad for a book in the New Zealand Good Food Series.

The author, Elisabeth Pedersen, was a New Zealand Herald food columnist for many years, as well as a food specialist for the country’s Beef & Lamb Marketing Bureau.

She has written quite a few cookbooks, including ones on soups, seafood and a collection of recipes from her columns.

This one is all about speedy and tasty ways with meat.

Thai beef salad

Thai beef salad

Ingredients
600 g well-trimmed beef fillet or rump, rare-roasted, barbecued or pan-grilled

Thai dressing
1 or 2 small red chillies (or 3 large milder ones), fresh or frozen
1–2 cloves garlic, peeled
1/2 teaspoon brown or white sugar
2–3 tablespoons lime or lemon juice
1 tablespoon water
2 tablespoons nam pla (Thai fish sauce)
3 tablespoon finely chopped fresh coriander leaves, stalks and (optional) roots

Garnish
cucumber, shallots or spring onion, fresh mint and coriander, red chillies

Optional
lettuce, cherry tomatoes

Salad ingredients Mortar and pestle Thai salad dressing

Method
Remove stalk ends from chillies. Split lengthwise. Scrape out seeds. Very finely crush chillies, garlic and sugar (easily done with a Thai heavy stone pestle and mortar.

Mix with lime or lemon juice, water and fish sauce. Add chopped coriander. The dressing looks best freshly made when coriander is bright green, but flavour improves on standing.

To serve
Arrange cooked sliced beef on a platter with slice cucumber. Optional: add little lettuce leaves and cherry tomatoes. Drizzle some dressing over the beef. Garnish with thinly sliced shallots or spring onion, fresh mint and coriander, and a little very thinly sliced fresh red chilli. Serves 4–6.

How it played out
I had a beautiful piece of beef fillet that needed some true TLC (tender loving care). It was about 2-cm (1-inch) thick. So I followed the author’s tips for preparing the beef (luckily, the tips just happened to be on page 32).

First I brushed it with oil and added lots of freshly ground black pepper, then let it sit at room temperature for about 30 minutes. Next I heated (but did not oil) a ridged iron pan. When it was good and hot, I reduced the heat a bit and added the oiled beef. Cooked each side for 4–5 minutes, removed from pan, covered with foil and let stand until cool. Then I sliced across the grain.

While the beef cooked and rested, I had plenty of time to prepared the dressing, garnishes and optional ingredients. My only change was to use palm sugar in place of brown or white sugar.

Beef & lamb cookbook

Verdict
We don’t eat huge amounts of meat. When we do, I like to use a recipe with flair and oomph. This one is perfect—completely perfect. Poor John and I greedily fought over the last bites.

There was plenty of dressing leftover for other uses. I added some to a dip, dribbled some on a baked potato and ate a spoonful all by itself because it was just so darn good.

Make it, enjoy it, let me know what you think of it. I love it and will make it whenever I buy a deserving piece of beef. Would be a good party dish!

And finally, be sure to check out my Where to Next? travel blog.

Advertisements

About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Light meal, Main dish, Meat, Salad, Snack and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Thai beef salad

  1. G’day I LOVE the ease and simplicity of this Peggy, true!
    This is definitely on my list to do! Thank you! YUM!
    Cheers! Joanne

  2. Debbwl says:

    Looks and sounds like something we would like to try, have tucked away.

  3. gpcox says:

    Nice and rare, the way I like it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s