Thai Beef Salad with Nam Jim
Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours
This recipe is high in protein, low carb and easy to do.
Give it a go and let me know what you think.
• 1 bunch coriander
• 3cm piece ginger, finely grated
• 2 cloves garlic, thinly sliced
• 4 long red chillies, seeded, thinly sliced on the diagonal
• 2 lemons, zested, juiced
• 2 tablespoons fish sauce
• 55g (1/4 cup firmly packed) brown sugar
• 700g beef sirloin, cut into 1cm x 4cm strips
• 80ml (1/3 cup) vegetable oil
• 1 red onion, halved, thinly sliced
• 1 cucumber, halved, seeded, thinly sliced
• 1 cup mint leaves
• Chopped roast peanuts, to serve
• Cooked rice noodles (optional), to serve
To make nam jim; trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
Heat 2 tablespoons oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tablespoons oil and beef mixture.
Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice noodles, if using.