Thai Beef Salad with Nam jim


Serves 4


for the nam jim :

1 bunch fresh coriander
thumb of ginger, diced
2 cloves garlic, sliced
2 medium chillies, sliced & deseeded
2 limes, zest & juice
2 tbsp nam pla - fish sauce
50g brown sugar
500g trimmed sirloin steak

for the salad :

2 spring onions, sliced
1/3 cucumber, sliced
handful of mint leaves
2 little gem lettuce
50g chopped unsalted peanuts
you will need a food blender or
pestle & mortar


To make the nam jim, pick the leaves from the stalks of the coriander and reserve for the salad. Place the stalks in a blender along with the ginger, garlic, one of the chillies, lime zest and juice, fish sauce and the brown sugar.
Blitz until well combined but not too smooth.
Trim any fat from the beef and place in a shallow bowl with half of the nam jim, coating the beef well. Refrigerate for at least 30 minutes.
Heat a dry griddle pan until smoking hot.
Take the steak from the marinade and cook on the hot pan, approximately two minutes on each side. Rest the steak for a few minutes then cut into thin slices. Put the salad ingredients in a large bowl, add the beef and toss together. Drizzle over the remaining nam jim, combine and finally add the chopped peanuts. Thai beef salad for four.