A dish I have come to love making is this Waterfall beef salad, the most refreshing Thai meal I’ve ever tasted and also great for those counting calories…
It’s so easy and requires very little concentration so it’s a good one to cook as a two and have a good natter with a glass of wine as you go!
The trick with this is to cook the beef rare and allow the marinade to finish it off for an hour or so before serving.
To serve two as a main meal or 3-4 as part of a feast, you will need:
2 sirloin or rump steaks
4 large limes, juiced
1 red chilli
A bunch of mint
A bunch of coriander
1 shallot, finely chopped
1/2 red onion, finely sliced
Palm or muscovado sugar
1 Chinese leaf lettuce
2 spring onions, finely sliced
Rice noodles (as many servings as there are diners)
For the marinade:
Add the lime juice, 1 tablespoon of fish sauce and 1 table spoon of sugar to a bowl and stir well.
Finely chop the red chilli, seeds discarded, 1/2 the coriander and 1/2 the mint leaves and add to the mixture.
Then add the chopped shallot and sliced red onion and set aside.
Next, fry the steak until cooked rare and rest on a chopping board for a few minutes until cooled. Whilst the steak is cooling, boil the kettle and get the rice noodles ready in a pan with some salt.
Once the steak has cooled, slice thinly lengthways, removing any excess fat. Add the slices to the marinade and put in the fridge for half an hour.
During this time, cook the rice noodles and prepare the salad. Once the rice noodles are ready, drain and stir in a little olive oil to stop them sticking together. When ready to serve, rinse again with warm water to separate.
For the salad:
Shred half the Chinese leaf and mix together with a little olive oil, lime juice the remaining mint and coriander and a pinch of salt.
Take the beef out of the fridge and bring back to room temperature before serving.
Serve all three separately or add the salad, noodles and beef to a large serving platter for ‘dig-in dining’.