Thai-style beef salad
Serves 4
Prep: 5 minutes
Cook: 15 minutes
300g carrots
2 rib-eye steaks
3 tbsp masaman red curry paste
3 tbsp vegetable oil
1 tbsp fish sauce
1 tsp light brown sugar
1 tbsp olive oil
2 x 250g packs ready-cooked jasmine rice
1 red chilli, sliced
½ pack basil, chopped
1 tbsp toasted sesame seeds
Soy sauce and hot sauce (optional)
Gently steam the carrots until just tender. Smear the steaks in the masaman paste and set to one side.
Whisk together the vegetable oil, fish sauce and light brown sugar to make a dressing. Heat a frying pan until really hot, then brush the steaks with the olive oil and cook for 2 minutes each side, remove to a board to rest.
In a big salad bowl mix the rice, chillies and basil, and toss through the dressing. Slice the steaks finely and top the rice with them.
Add the carrots and toasted sesame seeds and serve with soy sauce and chilli sauce.
Recipe from chantenay.co.uk
