Derek heads on country on a real hunt in the bush for Indigenous bloodroot, the perfect bushtucker twist to a Thai Beef Salad.
Serves
4

Preparation

15min

Cooking

12min
By
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The Noongar people of Western Australia have used and eaten Indigenous Bloodroot which is said to taste like chilli. It makes the perfect accompaniment to a dish like Thai Beef Salad. 

Ingredients

300g               Beef fillet, grilled medium rare (sliced 1cm thick)

1 (50g)            Red onion, (thinly sliced) 

1 Med              Cucumber, seeds removed (julienned)

100g               Mixed leaves

200g               Cherry tomatoes (halved) 

Dressing Ingredients

1 tsp                Brown sugar

1/2 tsp            Freshly ground ginger

2 tsp                Sesame oil

2 tbsp              Fish Sauce

1 1/2 tbsp       Brown Sugar

2                      Limes (juiced)

½                     Lemon (juiced)

1                      Bloodroot (or fresh mild chilli) (chopped)

2                      Basil leaves (chopped)

sprig                Coriander (chopped)

3                      Mint leaves (chopped)

 

Equipment

Bowl – mixing

Glass Bowls (ingredients)

Chopping Board

Whisk

Gas Cooker

Serving Tray/Bowl/Plate/Platter – Salad Bowl

(Tossing) Spoons

Tongs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Combine citrus juices with brown sugar, fish oil, sesame oil and chopped herbs in a bowl. Whisk to combine.
  2. On a grill plate or fry pan sear fillet (medium are), take it off the plate and let it rest on a plate for ten minutes
  3. In a salad bowl, combine sliced beef fillet, sliced onion and (deseeded) cucumber with and finish with salad dressing. Fold through and mix well.
  4. Arrange lettuce leaves in serving plates, top with the beef salad mixture. Serve