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January Recipes

  • May 05, 2021

    Thai Beef Salad by Barry Horne

    Thai Beef Salad by Barry Horne

    Ingredients: (serves 4)
    750g  onlglet steak
    2 heads of little gem lettuce
    100g bean sprouts
    ½  a cucumber
    Small bunch of coriander (leaves loosely torn)
    Small bunch of mint (leaves loosely torn)
    50g peanuts (lightly crushed)

    Dressing:
    2 limes
    3tbsp fish sauce
    3tbsp palm sugar
    1-2 birds eye chilies – finely diced (depending on how hot you like it)

    Method:
    Make the dressing by adding all ingredients into a bowl and give a good mix until the sugar has dissolved.
    Season the onglet well and sear on a medium high heat in a pan or on a BBQ for 2-3 mins either side or until internal temperature reaches 50 degrees C, take off and leave to rest for 5-10 mins.
    Meanwhile, slice the little gem leaves roughly and add to a bowl. Peel strips the cucumber with a potato peeler and add also. Put the rest of the ingredients in; bean sprouts, peanuts, coriander and mint.
    when your onglet is rested, slice into bite size pieces and add to the bowl, dress generously, toss and serve. 

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