Urbankitchen - Thai Beef Salad
|Kafir limes||10 Gram, finely chopped|
|Red chili||2 , finely chopped|
|Garlic cloves||4 , finely chopped|
|Fish sauce||1 Tablespoon|
|Lemon juice||10 Milliliter|
|Palm sugar||2 Tablespoon|
|Beef rump||2 Pound|
|Extra virgin olive oil||1 Tablespoon|
|Raddish||1⁄2 Cup (8 tbs), chopped|
|Tomaotes||1⁄2 Cup (8 tbs), chopped|
|Cucumber||1⁄2 Cup (8 tbs), chopped|
|Red pepper||1⁄2 Cup (8 tbs), chopped|
|Mixed fresh herbs||2 Cup (32 tbs), washed|
|Cilantro||1⁄4 Cup (4 tbs), washed|
|Mint||1⁄4 Cup (4 tbs), washed|
|Onion||2 , finely chopped, fried|
|Rice noodles||100 Gram, boiled, rinsed and drained|
1. In a small jar, mix together kafir lime, red chili, garlic, lemon juice, palm sugar and fish sauce. Allow to sit for 30 minutes.
2. Coat both sides of the beef rump with extra virgin olive oil.
3. On a heated grill pan, cook beef rump from both sides. Cut into thin slices.
4. In individual serving plates, place some mixed herbs on one side and rice noodles on the other side, place the chopped vegetable onto the herbs, place some beef slices in the center, pour little amount of the prepared sauce. Garnish with cilantro leaves, mint leaves and fried onions to serve.