Usually Thai beef salads use freshly cooked sirloin or rump steak; in my case, I had some lovely rare roast rib of beef to use up. I didn't want to cook it any further, say in cottage pie, as so much care was taken to ensure it was cooked pink and rare, so this salad was the best thing for it. The slices of beef were beautifully tender, and yet the dressing didn't overwhelm it's flavour.
Thai-Style Beef Salad
Serves one greedy person
200gr beef, cooked to rare (if using leftovers, make sure they're at room temperature)
1 large carrot, grated
A handful of green beans, cooked to al dente and cut to 2" lengths
A few sprigs of coriander, chopped roughly
1 stalk of spring onion, sliced on the diagonal
1 small clove of garlic, minced finely
The juice of half a lime
2 tbsp fish sauce
1 tsp sugar
A few roasted peanuts, bashed lightly
1 red chilli, finely sliced
In a bowl, combine the chilli, garlic, sugar, lime juice and fish sauce. Mix until the sugar has dissolved, and leave the flavours to mingle for 15 minutes. Slice whatever beef you're using into strips, and add this to the bowl. In goes the carrot, spring onion, green beans and coriander. Toss well to make sure all the ingredients get a coating in the dressing, and then place on a plate. Garnish with the peanuts.