- 2 tsp vegetable oil
- 450g (1lb) beef fillet, cut into steaks 1 inch thick
- ½ cup beansprouts (not pictured)
- 1 bunch each: basil, mint, cilantro - stalks removed, leaves torn
- 6 cups of mixed greens
- 1 grapefruit, segmented
- 1 large carrot, sliced into fine julienne style (this will change your life)
- roasted peanuts, for garnishing
- 1 large Vidalia onion, sliced and caramelized, for garnishing
- 1 lime, cut into slices (to serve)
- 2 tbs raw cane sugar
- 2 garlic cloves, crushed
- 2 lemongrass stalks, finely sliced and chopped
- 1 red Thai chilies, seeded and finely sliced
- 2 limes, grated and juiced
- 2 tbs fish sauce
INSTRUCTIONS:
- To make the dressing, place the sugar, garlic, lemongrass and chilies in a mortar. Pound until it forms a paste. Add the lime juice, rind and fish sauce. Mix to combine. Set aside.
- Pour the oil into a heavy pan, or wok, and rub around the base with a brush. Heat the pan and sear the steaks for 1-2 minutes per each side. Turn over only once. Transfer them to a board and leave to rest until cooled slightly. Using a sharp knife, cut into thin slices. Toss the slices in the dressing, cover and leave to marinade for 1 hour.
- Drain the meat or excess juice and transfer to a serving bowl. Add the vegetables and toss everything together. Garnish with caramelized onions and peanuts.
Source: Canuck Cuisine
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