January Recipe Of The Month!

Serves 4 as a starter

Yaam Nua Yang*** [c] Thai
Spicy Beef Salad

Ingredients
320g sirloin beef
150g cucumber, cut lengthways, deseeded aRnd quartered
5R0g shallots, finely sliced
5Rcherry tomatoes, halved
3R0g carrots, shredded
2Rstalks lemongrass, finely sliced

For the dressing
2 shallots, finely chopped
1dsp chillies, finely chopped
4 bird’s eye chillies, finely chopped
3 cloves garlic, crushed, chopped
1dsp coriander stalks, chopped
3dsp fish sauce
3dsp lime juice
¼dsp sugar
1dsp hot chilli sauce

Serve with
2dsp unsalted, roasted peanuts, crushed, p267
100g salad leaves

Cooking method
To make the dressing:
Mix the shallots, chillies, bird’s eye chillies, garlic and coriander in a bowl and season with the fish sauce, lime juice, sugar and hot chilli sauce; keep to one side.

Use a char-grill or heavy frying pan to fry the beef to your taste, 1 minute each side for rare or 2 minutes each side for medium and then cut into thick slices; keep to one side. Combine the cucumber, shallots, cherry tomatoes, carrots and lemongrass in a bowl, add the beef and dressing and mix well.

To serve
Sprinkle with crushed peanuts and put the salad leaves on the side.