Lime-marinated beef salad

Lime-marinated beef salad

By
From
KOTO
Photographer
Michael Fountoulakis

This beef salad is often part of the famous ‘beef seven ways’ dining experience. As beef is still quite expensive in Vietnam, the combination of seven meat dishes is saved for special occasions. Usually this series of dishes features beef in betel leaf, beef that has been marinated and grilled, a steamed dish, beef dipped into a sour broth and served with green fruit and vegetables, a beef rice porridge, ground beef cakes with rice cookies (Banh da) and, finally, this beef salad.

Ingredients

Quantity Ingredient
4 tablespoons lime juice
3 tablespoons fish sauce
2 tablespoons caster sugar
2 garlic cloves, chopped
1 lemongrass stem, chopped, white part only
1 long red chilli, seeded and chopped
vegetable oil, for frying
500g beef fillet
4 red asian shallots, thinly sliced
1 large handful thai basil leaves
1 handful rice-paddy herb
1 handful mint leaves
4 tablespoons roasted unsalted peanuts, chopped
2 tablespoons Fried shallots

Method

  1. Prepare the marinade by combining the lime juice, fish sauce and sugar. Stir until the sugar has dissolved. Add the garlic, lemongrass and chilli.
  2. Heat a little oil in a frying pan over medium heat and cook the beef fillet for 8–10 minutes, evenly browning all sides. Remove from the pan and rest for 5–7 minutes before slicing thinly and tossing through the marinade. Cover and refrigerate for 2 hours.
  3. To serve, remove the beef from the marinade and combine with the fresh shallots, herbs and peanuts. Gently toss and place on a platter. Scatter the fried shallots on top.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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