Seared beef, cape gooseberry, mint and chilli salad with roasted rice
From: Good Food Live
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Seared beef, cape gooseberry, mint and chilli salad with roasted rice
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Christine Manfield combines tender seared beef with fruit and herbs to create a wonderfully flavourful and deliciously textured salad
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Ingredients
Ingredients
- 250g Beef fillet
- 2 small dried chillies, roasted and ground
- 1/2 tsp Pepper, freshly ground
- 1 tbsp chilli oil
- 12 physalis, cut in half
- 1/2 long red chilli, sliced into fine rounds
- 2 red Shallots, finely sliced
- 1 tbsp Ginger, finely sliced
- 4 Thai lime leaves, finely shredded
- 1/2 small Cucumber, finely sliced
- 4 Radishes, finely sliced
- 2 tbsp mint leaves, shredded
- 2 tbsp Thai Basil, torn
- handful of tatsoi leaves
- 1 tbsp long grain rice, roasted and ground
- 1 tbsp fried sliced Shallots
- 8 betel leaves
For the sweet tamarind dressing
- 100ml tamarind liquid
- 20g Palm sugar, shaved
- 75 ml strained lime juice
- 15ml ginger juice
- 25ml Fish Sauce
- 10ml Sesame oil
Method
1. First make the tamarind dressing. Heat the tamarind liquid in a pan, add in the palm sugar and heat until combined.2. Whisk in the lime juice, ginger juice, fish sauce and sesame oil and set aside.
3. To cook the beef, rub the surfaces of the steak with the ground chilli and freshly ground pepper to coat.
4. Heat a heavy-based frying pan until very hot. Add in the chilli oil and sear the beef for 3 minutes, then turn and sear on other side for 1 minute.
5. Remove from heat and rest the meat for 3 minutes while you prepare the salad.
6. To make the salad, mix together in a large bowl the cape gooseberries, chilli, shallots, ginger, lime leaves, cucumber, radish, mint, basil and tatsoi leaves.
7. Add the tamarind dressing and toss.
8. Slice the rested seared beef into 1cm thick slices, add to the salad and toss to combine.
9. Place 2 betel leaves each on 4 serving plates and arrange the beef salad on the leaves, dust with the roasted ground rice, sprinkle over the fried shallots and serve at once.
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