Recipes
Thai beef salad with nam jim seafood dressing
Season :Summer
Servings :2 as an appetizer / 4 as side dish
Diet :X
Time :30 minutes plus 1 hour for marinating
Difficulty :Easy
This dish is inspired by a recipe from the restaurant Boo Raan in Knokke. The dressing is truly the star of this dish! You'll want to pour it over everything.
INGREDIENTS
- 3/4 cucumber
- 1 small red onion
- 250g tasty cherry tomatoes
- 15g mint
- 15 g cilantro
- 300g high-quality (sirloin) steak
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- Black pepper
- Sunflower oil
- Optional: edible flowers
Nam jim seafood dressing
- 50 g cilantro
- 1/2 chili pepper
- 2-3 tbsp palm sugar
- 1 garlic clove
- 50ml fish sauce
- 100 ml lime juice (fresh, not from a bottle)
PREPARATION
- Cut the steak in half and marinate in the oyster sauce, soy sauce, and black pepper, covered, in the refrigerator for at least one hour.
- Slice the cucumber in half, remove the seeds with a spoon, and cut into half-moons. Slice the red onion into thin half-moons, cut the cherry tomatoes in half, and chop the mint and cilantro. Mix everything together.
- For the dressing, blend all the ingredients together in a food processor, mortar and pestle, or with an immersion blender.
- Heat some sunflower oil in a frying pan and sear the steak over high heat for about 2 minutes on each side. Let it rest wrapped in aluminum foil for 5 minutes, then slice thinly.
- Arrange the steak slices around the edges of a plate. Spoon the cucumber salad into the center of the plate and drizzle the dressing over the top. Garnish with edible flowers if desired.
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