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ANGUS RESERVE THAI BEEF SALAD

Serves
4
Prep
3 hrs
Cook
30 mins
Difficulty
Easy
Ingredients.
  • 350gm Angus Reserve Hangar Steak (any thick fat should be removed)
  • 2 tbs fish sauce
  • 1 small red chilli, finely chopped
  • 1 clove garlic
  • 1 tbs palm sugar
  • 2 limes
  • 2 tbs fish sauce
  • 2 large red chillies, seeds removed and finely sliced
  • 2 small green mangoes, peeled, sliced and finely shredded
  • 2 Thai shallots finely sliced
  • 1 bunch mint leaves
  • 1 bunch coriander leaves (reserve coriander roots to make sauce if available)
Method.
  • Marinate the Hangar steak in 2 tablespoons of the fish sauce for 2-3 hours.
  • Heat a large pan or grill plate till blue haze appears. Add hangar steak and brown on both sides for 3-4 minutes on either side. NOTE: Thickness of steak will determine how long you cook the meat for.
  • In a mortar and pestle, add the chopped chilli, garlic, coriander roots and brown sugar. Crush to a paste. Add the lime juice and fish sauce. Taste, it should be balanced. If the flavours are a little unbalanced, add a little more chilli or palm sugar to your liking.
  • Once steak has had a few minutes to rest, slice thinly, place into a large mixing bowl, along with remaining ingredients and dressing. Mix lightly and serve.
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