On my first visit to Bangkok, it was a hot and sticky night when we arrived and this was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn't feature the extra leaves, but I think it makes a wonderful healthy salad.
- 75g Thai sticky rice or basmati rice
- 2 x 200g sirloin steaks, each 2.5cm thick
- Olive oil
- 1 red chilli, deseeded and finely sliced
- 4 shallots, peeled and finely sliced lengthways
- 1 lemongrass stalk, very finely sliced
- 1 large cucumber, peeled into thin ribbons
- 2 baby bok choy, finely sliced
- 100g sugar snap peas, finely sliced
- Large handful of mint leaves
- 75g salted peanuts, roughly chopped
- For the Dressing
- 1 tsp caster sugar
- Grated zest and juice of 1 lime
- 3 tblsp Thai fish sauce (Nam Pla)
- Place the dry rice in a pan over a medium-high heat and cook until it is toasted and a light golden brown colour. Place the hot rice into a pestle and mortar and bash until you have a rough powder.
- In a large mixing bowl, prepare the dressing by whisking together the sugar and lime juice until the sugar has dissolved. Add the fish sauce, whisk through and set aside.
- Place a large griddle pan over a high heat and massage the steaks with a little oil. Cook the steaks for 3–4 minutes on either side for medium rare. Remove from the pan and place on a plate under foil to rest for 5 minutes.
- Add the chilli, shallots, lemongrass, cucumber, bok choy, sugar snap peas and half the mint leaves to the dressing and mix through.
- Slice the steaks thinly and add to the bowl with half the toasted rice and half the peanuts along with any of the remaining meat juices. Mix through and turn out onto a large serving dish. Garnish with the remaining toasted rice, peanuts and mint leaves.