Thai Cuisine

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Cuisine Category
Thai

TV Show
Food Safari

Food Category
Salad
Meat

Key Ingredient
Beef
Coriander
Fish sauce
Mint
Onion

Waterfall beef salad

Cuisine: Thai Created by Khamtane Signavong

In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name, which literally means "waterfall beef". The tender beef strips are spiked with spicy, pungent flavours and served with a cooling salad of cucumber, lettuce, mint and a little fresh chilli. The Thai way to eat this is with your hands, gathering up all the ingredients so you have a taste of everything in each bite.

Ingredients

300g piece sirloin or rump steak
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chilli powder

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Preparation

Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.

Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.

To serve, assemble the salad on a plate and serve with the sliced beef.

Note: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

Restaurant		Suburb
1.	Bank's Thai Restaurant	Enmore
2.	Pavilion Hotel	Sydney
3.	Asian Gateway	Nightcliff
4.	Ayutthaya	Belconnen
5.	Dickson Asian Noodle House	Dickson
6.	Lemon Grass Thai City	City
7.	Sukothai	Yarralumla
8.	Thai Amarin	Kingston
9.	Thai Garden	Dickson
10.	Three Mothers Thai	City

10 Apr 2012 03:51 AEST

Todd

Chelsea Heights

Winner

Simply sensational and full of flavour, so easy to make as well. My 10 year old daughter and i are having it for dinner tonight.......Big thumbs up............

04 Mar 2010 05:21 AEST

Richard

Sherwood

Awesome

After having made this dish several times now I am always impressed by how fresh the flavours are and how easy it is to make. Thank-you.

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