← Nouns Cooking · Thai

Ingredients

• 300 g sirloin or rump steak
• 1 tsp Vegetable oil
• 2 tbsp lime juice
• 1½ tbsp Fish sauce
• 2 tsp palm sugar or sugar
• 2 Bird's eye chilli, finely chopped
• 1 clove Garlic, minced (optional)
• ½ Cucumber, halved and sliced
• 6 Cherry tomatoes, halved
• ½ Red onion, thinly sliced
• 1 stick Chinese celery or celery, thinly sliced (optional)
• 1 handful Mint
• 1 handful Coriander (cilantro)
• 2 Spring onion, sliced
• 4 lettuce leaves, to serve

Method

1. Rub the steak with oil and grill or sear in a very hot pan for 3 minutes per side for medium-rare. Rest it for 5 min, then slice thinly against the grain.
2. Stir together the lime juice, fish sauce, sugar, chillies and garlic until the sugar dissolves.
3. Put the beef and any resting juices in a bowl with the cucumber, tomatoes, onion and celery. Pour over the dressing and toss.
4. Add the herbs and spring onion and toss once more.
5. Taste, adjusting with more lime or fish sauce, then pile onto lettuce leaves and serve right away.

Tips

• Dress the beef while still a little warm so it soaks up the flavour.
• A spoonful of toasted rice powder turns it into a nam tok-style salad.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood Hot Thai Kitchen