Food Art & Techniques to make The Best Grilled Beef Salad Step By Step.
Grilled Beef Salad
2 Pieces Beef Sirloin, 200 g Each
3 Cucumbers, Peeled, Quartered Lengthwise and seeded, cut diagonally into slices
1/2 Cup Thinly Sliced Lemon Grass (thick bottom thirds only, outer layer discarded)
2/4 Cup Sliced Shallots
1 Cup Mint Leaves, Sliced into thin strips
Mint Spring, Finely Shredded kaffir lime leaves, and red spur chili, to garnish
2 Tbsp Coarsely Chopped Yhai Garlic
15 Red and Green Thai Chilies
3 Tbsp Fish Sauce
1/4 Cup Lime Juice
2 Tsbp Granulated Sugar
Rinse the eef and part dry. Sear and a grill pan untill well browned on both sides. Continue to cook on medium-low heat until medium-well. Cut them into 1-inch-thinck pices. Set aside.
To make the dressing, pound the garlic and chilies together. Transfer to a mixing bowl. Add the fidh sauce, and sugar. Mix well.
The dressing should taste pleasantly sour, salty and slightly sweet.
In the mising bowl, toss the grilled beef, cucumbe and dressing together. Add the lemongrass, shallots, mint leaves and kaffir lime leaves. Mix well.
Garnish with the mint spring, shedded kaffir lime leaves and red spur chili.