Name: Spicy thai beef salad with nam jim dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 600 gram beef rump steak; 1 tablespoon macadamia oil; salt and freshly ground black pepper; 200 gram baby asian greens salad mix; 2 lebanese cucumbers, seeded, sliced thinly; 3 thai purple shallots, thinly sliced; 3/4 cup (120g) toasted cashews; fresh coriander leaves; Nam jim dressing; 4 green onions (green shallots), thinly sliced; 1 clove garlic, peeled, quartered; 1 small fresh red thai chilli, finely chopped; 2 teaspoon finely chopped coriander root; 1 tablespoon brown sugar; 2 teaspoon fish sauce; 2 tablespoon lime juice; 1/4 cup (60ml) macadamia oil

Spicy thai beef salad with nam jim dressing

Spicy beef is coated in a salty, sweet, spicy and sour sauce and topped with toasted cashews and coriander. Delicious!

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Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

600 gram beef rump steak

1 tablespoon macadamia oil

salt and freshly ground black pepper

200 gram baby asian greens salad mix

2 lebanese cucumbers, seeded, sliced thinly

3 thai purple shallots, thinly sliced

3/4 cup (120g) toasted cashews

fresh coriander leaves

Nam jim dressing

4 green onions (green shallots), thinly sliced

1 clove garlic, peeled, quartered

1 small fresh red thai chilli, finely chopped

2 teaspoon finely chopped coriander root

1 tablespoon brown sugar

2 teaspoon fish sauce

2 tablespoon lime juice

1/4 cup (60ml) macadamia oil

Method

1.Heat a grill plate (or barbecue or grill). Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

2.To make nam jim dressing, blend or process all ingredients until smooth.

3.Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with dressing and top with coriander leaves, if desired.

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Ingredients

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