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Thai Beef Salad with Coconut Green Nam Jim

Gourmet Thai Beef Salad with Tangy Asian Dressing

4 - 6

Serves

40 mins

Prep Time

20 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

Andrew Clarke's gourmet version of Thai beef salad is full of the authentic flavours of Thailand.

Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet, and sour flavours. This recipe sees a coconut green nan jim dressing added to tender sirloin steak and an authentic Thai-style salad. If you don't want it too hot, remove the seeds from the chillies beforehand.

Recipe courtesy of Greenlea Butcher Shop.

Andrew Clarke's gourmet version of Thai beef salad is full of the authentic flavours of Thailand. Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet, and sour flavours. This recipe sees a cocnut green nan jim dressing added to tender sirloin steak, and an authentic Thai-style salad. If you don't want it too hot, remove the seeds from the chillies beforehand.

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High Iron

Low Sodium

tag

Beef,

Steak,

Dinner,

Special Occasion & Entertaining,

Salads,

Ingredients

Salad

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500g Quality Mark sirloin steaks

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or 2 thick-cut sirloin or Scotch fillet steaks.

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1 avocado

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½ packet vermicelli noodles

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¼ cup Thai basil leaf

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½ cup fresh coriander

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4 thinly sliced shallots

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¼ cup Vietnamese mint

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½ punnet cherry tomato

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½ coconut flesh

fresh, shaved

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4 spring onions

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1 kaffir lime leaf

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¼ cup fresh mint

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½ cucumber

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250g mung beans

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¼ cup peanuts

roasted and crushed

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2 tbsp fresh ginger

pickled

Dressing

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2 garlic cloves

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1 halved green chilli

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2 lime juice

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2 tbsp sesame oil

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3 tbsp fish sauce

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3 tbsp minced lemongrass

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2 tsp brown sugar

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1/2 tsp chilli flakes

Marinade

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3 garlic cloves

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2cm ginger roots

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4 tbsp soy sauce

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2cm lemongrass

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2 tbsp sesame oil

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1 tbsp palm sugar

Method

To Make Marinade

For the Nam Jim

To Sear Steak

To Assemble Salad

1

Blend all marinade ingredients together and pour over steaks, allow to marinate for 20 minutes at room temperature.

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2

Place rice noodles in a heatproof bowl, cover with boiling water and leave for 15 minutes, drain and refresh in cold water, drain again.

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3

Extract coconut water (one of the three holes in the coconut is soft and can be stabbed with a screwdriver to release liquid) reserve the liquid and crack open the coconut, remove the flesh from the shell and shave with a peeler.

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Nutrition Information per Serving (nullg)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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* Percentage of recommended daily intake (Aust/NZ)

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