Moo nam tok (Thai grilled beef salad)
SERVES 2 PREP + COOK TIME 25 MINUTES (+ REFRIGERATION, HEATING & STANDING TIME)
2 teaspoons light soy sauce
1 teaspoon freshly ground black pepper
1½ tablespoons fish sauce
2 x 250g beef scotch fillet steaks
2 tablespoons lime juice
2 teaspoons finely grated palm sugar
2 teaspoons dried chilli flakes
1 tablespoon jasmine rice
1 eschalot (25g), sliced thinly
1 cup mint leaves
1 cup coriander leaves
1 cos lettuce, trimmed, leaves separated
100g snake beans, chopped
lime wedges, to serve
1 Combine soy sauce, pepper and 1 tablespoon of the fish sauce in a medium bowl. Add beef; toss to coat. Refrigerate for 1 hour, turning beef over in marinade halfway through.
2 Meanwhile, prepare a charcoal barbecue or preheat a gas barbecue to medium heat.
Stir lime juice, palm sugar, chilli and remaining fish sauce in a small bowl until sugar dissolves. Set
