Beef Quick Main Asian

Kaffir lime and pepper marinated beef salad

Name: Kaffir lime and pepper marinated beef salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 500g sirloin steak, trimmed; 100ml lime juice (from about 4 limes); 2 kaffir lime leaves, thinly sliced (see note); 1/4 cup (65g) grated palm sugar (see note); 1 lemongrass stem (inner core only), grated; 3 garlic cloves, finely chopped; 1 small red chilli, finely chopped (see note); 2 tablespoons fish sauce; 2 eschalots, thinly sliced; 2 tablespoons peanuts, roasted, chopped; 1 tablespoon sunflower oil; 1 bunch radishes, thinly sliced; 1 cup (80g) bean sprouts, ends trimmed; 1 bunch mint, leaves picked; 1/2 bunch basil, leaves picked; 1 cup (60g) shredded iceberg lettuce

2 ratings

20m

05m

Kaffir lime and pepper marinated beef salad

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by Jessica Brook

Oct 03, 2015

Rediscover classic Cambodian cuisine with this fresh and lively marinated beef salad.

500g sirloin steak, trimmed
100ml lime juice (from about 4 limes)
2 kaffir lime leaves, thinly sliced (see note)
1/4 cup (65g) grated palm sugar (see note)
1 lemongrass stem (inner core only), grated
3 garlic cloves, finely chopped
1 small red chilli, finely chopped (see note)
2 tablespoons fish sauce
2 eschalots, thinly sliced
2 tablespoons peanuts, roasted, chopped
1 tablespoon sunflower oil
1 bunch radishes, thinly sliced
1 cup (80g) bean sprouts, ends trimmed
1 bunch mint, leaves picked
1/2 bunch basil, leaves picked
1 cup (60g) shredded iceberg lettuce

Method

1.

Place beef in the freezer for 20 minutes, until firm. Very thinly slice and set aside.
2.

Meanwhile, place lime juice, kaffir lime leaves, sugar, lemongrass, garlic and 1 teaspoon ground black pepper in a bowl and stir to combine. Pour half the dressing over beef, then cover and set aside to marinate at room temperature for 30 minutes.
3.

Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tablespoons water. Set aside.
4.

Heat a chargrill pan over high heat. Drain beef and pat dry with paper towel, then toss with oil. In batches, cook beef for 1 minute each side or until cooked through.
5.

Toss beef with the radish, bean sprouts, mint, basil, lettuce and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.