Recipe for Thai Beef Salad


4 120 g slices beef fillet
100 ml white vinegar
45 gm sugar
2 cloves garlic, chopped finely
3 teaspoon nam pla (thai fish sauce)
120 gm chinese cillie paste (tau pan)
1 cup fresh lime juice
1/2 cup nam pla
2 teaspoon light soy sauce
60 gm fresh coriander, chopped finely
60 gm shallots, chopped finely
1 clove garlic, chopped finely
1 green chilli, deseeded and chopped; fine
----TO SERVE----
2 small heads cos lettuce
1 large cucumber
250 gm white cabbage, shredded coarsely
1 small ripe pawpaw, peeled & sliced into 5; cm long sticks
1 fresh coriander leaves


To cook the beef: grill the beef until med rare and set aside.

To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins.

To make the dressing: combine all the dressing ingredients and set aside.

To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves.

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