Pinot Noir also offers nice counterpoint to dishes of Asian cuisine. A slim variety from Marlborough in particular goes very well with this fresh salad with its spiciness and a nice combination of acidity, salt and spiciness. - TEXT JOLANDE VOS | IMAGE EDITORS
Thai salad with steak
Preparation 20 minutes
You will need this for 4 people
- 500 g steak
- 1 tbsp sugar
- 3 tbsp fish sauce
- 3 tbsp lemon juice
- 2 tomatoes
- ½ cucumber
- ½ (red) onion
- 50 g carrot
- 2 spring onions
- 1 chilli
- 1 stalk of lemongrass
- 4 sprigs of mint
- 10 sprigs of coriander
This is how you make it
Heat a dry frying pan. Fry the steak on high heat for 30 seconds on each side. Cut the meat into thin slices and put them in a bowl. Whisk together the sugar, fish sauce and lemon juice and spoon the mixture through the meat. Cut the tomatoes into wedges. Cut the cucumber and onion into thin half-moons. Grate the carrot. Cut the spring onions and chilli into thin rings. Finely chop the lemon grass stalk. Coarsely chop the mint and coriander. Mix all other ingredients into the meat. Divide among 4 plates. If necessary, season at the table with some more lemon juice and/or fish sauce. You can serve this salad with or without rice. In Thailand, the salad is served lukewarm.
More recipes?
This recipe is from: WEST EATS EAST | MARC DECLERCQ I.S.M. WOK DYNASTY | LANNOO | ISBN: 9789401446433 | € 29,99
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