An aromatic taste with its herbal flavours combined with mint, corinader, lime juice and chilli describing this salad as zingy, tangy, aromatic and delicious!
Spiciness varies according to meat textures and occasions.
Ingredients
400g prime beef tenderloin
3 shallots, sliced thinly
1 clove garlic, chopped finely
1 large red chilli, de-seeded and sliced thinly
15 fresh Thai mint leaves
15 fresh coriander leaves
2 spring onions
5 tbsp fresh lime juice
5 tbsp Tuk Tuk Foods Tamarind sauce
5 tbsp light soy sauce
2 tsp sugar
1 tbsp fish sauce (nam pla)
Freshly ground black pepper and salt to taste
200g mixed salad leaves
Method
Grill the beef until medium rare, or as preferred, and cut into small thin slices.
In a small mixing bowl make the dressing, add Tuk Tuk's Tamarind sauce, lime juice, soy sauce, fish sauce, sugar, chopped garlic, shallots, most of the mint and coriander leaves (leaving a few for side dish) and chilli. Set aside.
Alternatively, we recommend Nam Fon's Lemongrass and Thai Herbs Salad Dressing
Arrange the slices of grilled beef on a bed of crunch salad leaves
Top the beef with the dressing. Mix and turn out onto a serving dish. Serve at once with the side dish.
Side dish: Fresh vegetables and fresh herbs including lettuce leaves, long green beans, spring onions, mint leaves, sweet basil leaves and coriander leaves.
