Nam Tok - Waterfall Beef Salad (Online Class)

• 
• Servings
  4
• Prep
  10 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

This warm Thai style beef salad is an ideal way to clean out the vegetable crisper. It makes a light and zippy entree but is also substantial enough to serve as a main course.

Ingredients

• 1 Lebanese cumber, julienned
• 1 spring onion, sliced diagonally 
• 1 tomato, sliced
• 1 TBL vegetable oil
• 200g beef rump, sliced
• 1 small red onion, sliced
• 6 green or 2 snake beans, sliced diagonally
• 1/2 carrot, julienned
• 1/2 yellow capsicum, sliced

For The Sauce

• 1 tsp fish sauce
• 1 TBL raw sugar 
• 1 TBL soy sauce
• chilli paste or fresh chilli, to taste

Optional Garnishes

• lime juice
• lettuce leaves or sliced wombok
• roasted peanuts
• crispy shallots 
• herbs such as mint, coriander or Thai basil

Method

1. Divide the julienned cucumber, spring onion and sliced tomato into serving bowls.
2. To make the sauce, combine the fish sauce, sugar, soy sauce and chilli and set aside.
3. Heat a wide pan over medium heat and pour in the vegetable oil. When the oil is hot, add the beef and sear for 1-2 minutes, turning occasionally.
4. Add the onion to the pan and fry for a minute, or until the onion has a chance to soften.
5. Combine the capsicum, beans and carrot into the pan and stir-fry until they begin to wilt slightly.
6. Tip the sauce into the pan and simmer until it reduces to a thick, glossy consistency. 
7. Spoon the stir fry over the sliced raw vegetables, and toss together.
8. To serve, squeeze the lime juice over the salad and finish with optional garnishes.

© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 12/22/2024