A+ R A-

Thai Marinated Beef and Chilli Sauce Salad

Also know in Thailand as Nuea Yang Nam Tok

(serves 4)


400 g premium sirloin steak

½ cup fresh mint leaves

½ cup finely chopped spring onions

4 tbsp. finely sliced shallots

½ cup coriander leaves

4 tbsp. finely sliced large red chili (with seeds removed)

8 deep-fried dried red chilies

2 tbsp. crushed glutinous rice (see preparation)

2 tbsp. fresh lemon or lime juice

2 tbsp. fish sauce

2 tsp. sugar (optional)

2 tsp. dried hot chili flakes

4 tbsp. soy sauce for marinade the sirloin steak

Salad to Serve

1 bunch fresh sweet basil

1 cucumber

long green beans

½ White cabbage

1 carrot


· Place the sirloin steak and the soy sauce in mixing bowl and marinade for 2 hours.

· Toast the rice with the galangal in a dry hot wok until the grains turn brown.

· Place the rice grains in a mortar and pestle and grind into a powder.

· Take a large non-stick pan and place it on the heat.

· When the pan is hot, put the sirloin steak into the pan to commence cooking

· Brush some of the remaining marinade on the exposed side of the meat. Let this cook for a few moments and turn, then brush the other side also.

· Cut the cooked sirloin into bite size pieces. Add in a mix bowl.

· Add the crushed rice, chili flakes, shallots, mint leaves, spring onions, coriander, sliced fresh chilies, lemon juice, fish sauce and sugar. Mix well ready for serving.

· Plate up by preparing a salad of fresh sweet basil, cucumber, long green beans, white cabbage and fresh carrot.

· Take contents form mixing bowl and place on top of the salad. Garnish with mint and serve.

Last modified on Wednesday, 25 January 2012 11:49

Stay Up to Date