Vietnamese beef and oyster salad
By: Simon Rimmer From: Good Food Live
Printer friendly version
-
Vietnamese beef and oyster salad
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 10 mins
- Serves:
Tender steak, raw oysters, crisp vegetables and a chilli dressing combine to striking effect in Simon Rimmer's Vietnamese salad
Ingredients
- 6 Oysters
- 225g rump steaks
- Salt, and freshly ground pepper
- 30g jasmine rice, par-boiled
- 100 g Chinese Cabbage, shredded
- 100g bean sprouts
- 2 long red chillies, deseeded and cut into strips
For the dressing:
- 2 red chillies
- 1 clove Garlic, peeled
- 1 tbsp Palm sugar
- juice of 2 limes
- 50ml Fish Sauce
- 60 ml water
- 20ml unsweetened rice vinegar
- 60ml peanut oil
Method
1. First make the dressing. In a pestle and mortar, pound the garlic and chillies to a paste.2. Mix together the garlic chilli paste, palm sugar, lime juice, fish sauce and water.
3. Shuck the oysters and retain their juice.
4. Season the steak with salt and freshly ground pepper. Preheat a griddle until very hot. Griddle the steak for 1 minute each side, then set aside to rest. Trim off any fat and slice finely.
5. Heat a small frying pan until hot. Add in the rice and fry, stirring, for 3-5 minutes until the rice turns a golden brown. Cool, then grind finely in a pestle and mortar.
6. Toss the oysters in a little of the dressing.
7. In a separate bowl, toss together the sliced steak, Chinese cabbage, bean sprouts and sliced chillies in the remaining dressing.
8. Spoon the salad onto a large plate, top with the oysters and sprinkle with a little ground rice. Serve at once.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register