As it’s January I’m on a health buzz. I nearly caved and got a Indian take-away. Not the healthiest of fast food choices but my conscience (my boyfriend Stephen) steered me away. Thank the maker he did. I had planned to make this recipe this evening and I’m so glad I did. It’s fantastic. This recipe is from Ballyknocken Cookery School. Stephen’s sister in law Sinead went to a Taste of Thailand and Vietnam class so she kindly passed on the recipes. Because it’s for a main meal, I made some fried noodles to go with it. I’ll just tell you before you start the meat needs 1 hour to marinade, just in case you are in a rush. Otherwise it’s really quick to put together.
Serves 6
Salad Dressing:
3 tbsp fish sauce
2 tbsp sugar
2 tbsp fresh lime juice (1 lime)
2 tbsp water
1 tbsp freshly grated ginger
2 garlic cloves, minced
1 tsp chilli, minced
Salad:
Mixed lettuces
Half a cucumber, thinly sliced
18 cherry tomatoes, halved
Half a cup of basil
Marinade:
2 beef fillets
2 tbsp oyster sauce
1 tbsp medium dry sherry
2 tbsp soy sauce
2 garlic cloved, minced
Method
For the marinade:
1. Cut the beef into 3/4 inch strips. Mix all the ingredients and add to the beef. Refridgerate for 1 hour minimum.
For the salad:
1. Wash the salad leaves and tear into bite size pieces. Prepare cucumber and tomatoes as directed above. Mix the salad dressing ingredients and set aside.
To finish:
1. Add oil to the frying pan and heat until searing. Add beef and marinade and fry quickly on full heat until brown on all sides and still pink in the centre (or to taste).
2. Stand back when you can- you will need to be careful as the pan will “spit” a lot.
3. When the beef is ready, remove immediately from the pan and set aside.
4. Mix half of the dressing with the salad leaves. Divide between plates.
5. Arrange the beef on the plates, resting on the salad.
6. Sprinkle some of the dressing around the plate with a teaspoon.
7. Tear the basil leaves and place on top of the salad leaves.
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