Thai Beef SaladCuisine: ThaiDifficulty: Medium
In Thailand they generally serve a salad with the main course. You can do this, particularly when catering for a larger party, or it makes a lovely snack meal on its own, and the grapes give it a lovely surprise.
400g Rump Steak
2 tablespoons olive oil
2 cloves garlic, finely chopped
3cm cube ginger, finely chopped
4 tablespoons Madhuban Thai Green Curry Sauce
1 tablespoon lemon juice
1 teaspoon Thai Fish Sauce (Nam Pla)
3 or 4 fresh basil leaves
200g mixed green salad leaves, chopped
12 black seedless grapes, halved
- Cut the steak into thin strips
- Heat the oil
- Add the garlic, ginger and curry sauce, then the beef and stir-fry until
the beef is just cooked
- Allow to cool, then toss in the remaining ingredients, and transfer to a salad bowl.
- This dish freezes well after cooking and cooling with meat, chicken or prawn, but not so well with vegetables.