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Thai Marinated Beef and Chilli Sauce Salad

Also know in Thailand as Nuea Yang Nam Tok

(serves 4)


400 g premium sirloin steak

cup fresh mint leaves

cup finely chopped spring onions

4 tbsp. finely sliced shallots

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

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

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