Thai Beef Salad with Beef Tri Tips

Written by : Posted on April 1, 2014 : No Comments

 

Thai Beef Salad

Marinade
1Tbsp finely grated ginger
1 clove garlic crushed
2Tbsp dark soya sauce
2 Tbsp oil
Dash sesame oil

Brown the beef on all sides in a little oil.
Continue to cook the beef, turning regularly for 5-6 minutes.
Place the beef into a preheated 180 degree C oven until the internal temperature of the beef is 72 degrees peut on prendre du viagra.
Remove the beef from the oven, cover with tinfoil and rest for 20-30 minutes. This results in perfectly pink beef as in the photo.
Be sure to cut the beef across the grain.

Salad
Lettuce
Carrot sticks
Bean sprouts
Sliced red and or green pepper
Mint leaves
Coriander leaves
Green beans, blanched and cut in half
Roasted peanuts or cashews

Dressing
½ green chilli chopped finely
1Tbsp brown or palm sugar
1tsp fish sauce
2 Tbsp lime juice

Marinate Beef Sirloin Tips or Thick Flank for at least 1 hour preferably two.
Heat barbeque or hotplate to a high heat and cook the beef, turning occasionally until internal temperature is 55-60 degrees for pink steak.
Remove meat from the hot plate, cover with tinfoil and rest for at least 20 minutes.
Mix salad ingredients together, slice the rested beef thinly across the grain of the meat and mix with salad ingredients.
Mix dressing ingredients together, check for taste (there should be a good balance between all the elements, salty, sour, hot and sweet). Adjust according to your taste.
Pour dressing over the beef and salad and serve.

Notes
Remember to rest the meat adequately
Cut the meat across the grain
Invest in a cheap meat thermometer, you will not regret it for perfect pink beef every time.

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