Have you ever been to Balmoral Beach in Sydney and dined at Bathers Pavillion? In the late 70’s I lived in Mosman and loved to walk to Balmoral and have a swim. I always wanted to get married on the little bridge that leads to a rocky outcrop at the beach. I also wanted to have my reception at Bathers Pavillion. None of this ended up happening but there is a delicious meal that I enjoyed at this wonderful restaurant and now I will share the recipe. It is a lovely meal for this summer weather we are enjoying in Brisbane.

Perfection fresh sent me some great produce and this recipe lends itself well to it.  The Baby Qukes and Sweet Solanato tomatoes are available in supermarkets. While this is not an original recipe this is my version of it.

Thai Beef Salad Recipe

500g boneless sirloin beef steaks, excess fat trimmed

1 butter lettuce, leaves separated, washed, dried, torn

1 large red capsicum, quartered, deseeded, cut crossways into thin strips

8 Tiny Qukes (small cucumbers) from Perfection Fresh

A punnet of small tomatoes (try Sweet Solanato)

100g (1 1/2 cups) bean sprouts, trimmed

6 green shallots, trimmed, sliced

1/4 cup loosely packed fresh coriander leaves

1/4 cup shredded fresh mint

Roasted crushed peanuts

Dressing

1/2 cup of lime juice

4 tsp fish sauce

4 tsp soy sauce

1 large garlic clove, finely chopped

1-2 small fresh red chillies, deseeded, finely chopped

Pinch of caster sugar

1/2 cup of Mirin (Japanese white vinegar)

2 tablespoons of sweet chilli sauce.

Directions

Heat a heavy pan on medium-high. Add the beef and cook for 3-4 minutes each side. Transfer to a roasting  dish and roast in the oven until the beef is the colour you prefer. Once cooked take out of oven  and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.

Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli all the ingredients and sugar in a small bowl and mix well.

Place the beef, lettuce, capsicum, bean sprouts, green shallots, tiny Qukes, tomatoes, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Place on a large serving platter and arrange the beef on the top of salad. Let each guest serve themselves.

 

 

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