Vietnamese Rare Beef Salad

Ingredients

• 500g porterhouse steak
• 250ml lemon juice
• 1 carrot, thinly sliced
• 2 tbsp rice wine vinegar
• 2 tbsp sugar
• 1 tsp garlic, minced
• ½ cup Thai basil
• ½ cup Vietnamese mint
• ¼ cup mint
• 1 cucumber, sliced
• 1 small red onion, sliced
• 2 tsp fried shallots
• 2 tsp peanuts, chopped
• 2 birds eye chillies, sliced
• 1 lime, quartered

Method

1. Thinly cut the steak into slices and lay onto a plate. Pour on lemon juice and it will “cook” in 15 minutes, set aside.
2. In a small bowl, add rice wine vinegar and sugar, stir through, then add in carrots to pickle whilst preparing remaining ingredients.
3. Remove steak from the lemon juice and lay on a clean plate. Top with Thai basil, Vietnamese mint and fresh mint.
4. Drain carrot from pickling liquid and put onto of the herbs. Put on cucumber and onion slices. Add on peanuts, garlic, fried shallots, sliced birds eye chillies and lime quarters.

Product used in recipe

• Squid Brand - Fish Sauce