WHAT YOU NEED
- 1 bunch coriander, washed and separated into roots and leaves
- 3 cloves garlic
- 1 inch fresh ginger (or 1 generous teaspoon minced ginger)
- 3 chillies (e.g. Birds Eyes chillies)
- 4 tablespoons brown sugar
- 2 tablespoons fish sauce
- Juice of 1/2 lime or 1 generous tablespoon lime juice
- 500 grams top quality porterhouse steak, trimmed and cut into slices.
- 1 tablespoon vegetable oil
- 100 grams mixed lettuce leaves
- 1 bunch mint
- 1 red (Spanish) onion
- 2 Lebanese cucumbers, seeds removed and sliced
- 1 punnet cherry tomatoes
HOW TO MAKE
- Use a blender to chop coriander roots, garlic, ginger, chillies, sugar, fish sauce and lime juice until well combined.
- Reserve half of this mixture to use as dressing and use the other half to marinade the beef strips for 30 minutes.
- After 30 minutes heat up a large fry pan and add one tablespoon of vegetable oil. Fry the beef strips for a few minutes and then turn off the heat just before the meat is done to your liking - I like mine medium. Remove the pan from the heat and let the beef cool in the pan. Reserve the pan juices.
- Arrange the reserved coriander leaves, lettuce leaves, mint, cucumber, onion, tomatoes and beef on a large platter.
- Mix the pan juices into the dressing and then spoon the dressing over the salad and mix well.
- Gluten, nut and dairy-free.
- Serves 2-3 as main, 4-6 as a side dish and 8-10 as part of a banquet.
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