In How to Eat, I used a shallot for this salad; here I've used a spring onion. Frankly any allium of your choice would be fine. Similarly, any salad leaf you like can be used as its foundation.
Recipe posted by Nigella
CAMBODIAN HOT AND SOUR BEEF SALAD
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Ingredients
Switch to Cup Measures- 1 lettuce (enough to cover a serving dish)
- 250 grams steak
- 2 tablespoons Thai fish sauce (nam pla)
- 2 tablespoons lime juice
- 1 teaspoon white sugar
- 1 spring onion (finely sliced)
- 1 red chilli (deseeded and finely chopped (or 2 depending on taste))
- 1 handful roughly chopped fresh mint (or coriander)
Method
- Preheat a griddle or non-stick frying pan. Cover a serving dish with lettuce leaves and set aside. Griddle or fry the steak; it should be rare, really, but obviously cook it as you prefer.
- When its done, remove to piece of foil, large enough to wrap round the steak to make a baggy but tightly sealed parcel.
- Leave for a few minutes while you make the dressing. In a bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced spring onion.
- Unwrap the foil parcel, remove the steak to a chopping board and pour any juices that have collected in the foil into the bowl.
- Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
- Remove the slices of beef (they will have cooked a little more in the dressing) and top the leaves with them.
- Pour over the dressing and scatter with mint or coriander/cilantro.
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Posted by Arthur in the Garden! on 13th Mar 2013 at 5.01