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- 200 g beef tenderloin
- 2 stems of lemon grass thinly sliced
- 2 shallots, thinly sliced
- 2 tablespoons coriander, finely chopped
- 2 thinly sliced kaffir lime leaves
- 1/2 basket of cherry tomato cut into quarters
- 1/2 diced Lebanese cucumber
- 1 handful of sliced green beans
- 1 cup bean sprouts
- 3/4 cup chopped fresh mint
- 2 small red bird's eye chilies
- 2 tablespoons of lime juice
- 3 garlic cloves
- 1 teaspoonful of ginger
- 1/2 tablespoon of sugar
- 1 1/2 tablespoons of fish sauce
- 1/2 teaspoon ground coriander
Cook the meat in a wok or pan for about 2 minutes per side (it should be a little rare in the middle).
Let cool and then cut into very thin slices.
Combine tomato, cucumber, shallots, bean sprouts, beans, lemon grass, kaffir lime leaves, coriander, and mint leaves in large bowl and set aside.
Sauce: Mix finely chopped chilies, lime juice, fish sauce, coriander, garlic, ginger, and sugar. Stir until the sugar has dissolved and everything is well mixed.
Combine the meat with the other salad ingredients, then pour in the sauce and mix well.
You can vary the heat of this salad by changing the amount of chili. However, it needs some kicking! You can use leftover roast beef instead of cooking a new fillet for this salad (a very rich leftover idea!). Kaffir lime leaves and lemongrass can be found in Asian stores and good greengrocers (you can get bottles from the Asian section of supermarkets, but they are not that good).
meat salad spicy thai