Kaffir Lime & Pepper Marinated Beef Salad

Tried this Cambodian inspired dish from Delicious magazine.

Wonderful fresh clean flavours with a bit of "zing" to clean the palate. The quantities are for 4-6 servings, however it only fed 3 of my ravenous brood!!

 Ingredients 

• 500g sirloin steak                                                     
• 100ml lime juice (freshly squeezed, of course!)
• 2 kaffir lime leaves, thinly sliced
• 1/4 cup grated palm sugar
• 1 lemon grass stem (inner core only) grated
• 3 finely chopped garlic cloves
• 1 small red chilli finely chopped
• 2 tbs fish sauce
• 2 eschalots, thinly sliced
• 2tbs peanuts, roasted, chopped
• 1 tbs sunflower oil
• 1 bunch radish, thinly sliced
• 1 cup beans sprouts, ends trimmed
• 1 bunch mint, leaves picked
• 1/2 bunch basil, leaves picked
• 1 cup shredded iceberg lettuce

Method

Place beef in freezer for 20 minutes until firm. Very thinly slice and set aside.

Meanwhile, place lime juice, kaffir lime leaves, palm sugar, lemongrass, garlic and 1 tsp ground black pepper in a bowl and stir to combine. Pour half the dressing over the beef, then cover and set aside to marinate at room temperature for 30 minutes.

Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tbs water. Set aside

Heat chargrill pan over high heat. Drain beef and pat dry with paper towel, then toss with oil. In batches cook beef for 1 minute on each side or until cooked through.

Toss beef with radish, bean sprouts, mint, basil and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.

Yum!

Cutlets