You'll love this one from Catherine Fulvio; Vietnamese Beef Salad with a Ginger and Lime Dressing. Simply one word for it: delicious!
Ingredients
- 2 beef fillets
- 2 tblsp oyster sauce
- 1 tblsp medium dry sherry
- 2 tblsp soy sauce
- 2 garlic cloves, minced
- 3 tblsp thai fish sauce (nam pla)
- 2 tblsp sugar
- 1 lime, juice only
- 2 tblsp water
- 1 tblsp freshly grated ginger
- 2 garlic cloves, minced
- 1/2 chilli, minced
- mixed salad leaves
- a cucumber, thin ribbons
- 1 mango, thinly sliced
- 18 cherry tomatoes, halved
Method
You'll love this one from Catherine Fulvio; Vietnamese Beef Salad with a Ginger and Lime Dressing. Simply one word for it: delicious!
- For the marinade, cut the beef into 2cm strips. Mix all the ingredients together in a bowl, add the beef and coat.
- Refrigerate and leave to marinate for as long as you can, at least 30 minutes.
- Meantime, to prepare the salad, wash the leaves and tear into bite-size pieces.
- Place in a bowl and add the cucumber, mango and tomatoes.
- In a jug, mix the salad dressing ingredients together and set aside.
- To finish, heat a frying pan and add the oil - heat until searing.
- Add the beef in batches, if necessary, taking care not to overcrowd the pan.
- Sear very quickly on full heat on one side and when brown, turn over.
- The beef should still be pink in the centre (or to taste). When the beef is ready, remove from the pan immediately and set aside
- Mix half of the dressing with the salad leaves.
- Arrange the cucumber ribbons and mango strips alternately on the salad leaves and add the tomatoes and beef in between.
- Drizzle over some dressing.
