Tuesday, 15 February 2011

Lime-Cured Beef Salad ( Goi Bo )

2/3 cup lime juice
1/2 cup fish sauce
4 tablspn sugar
2 garlic clove crushed
3 thai chillies seeded and sliced diagonally
4 stalks lemongrass sliced paper thin ( remove outer layer and ends )
1 kg beef fillet
big handful of  mint leaves - julienned
big handful of basil leaves - julienned
1 1/2 cup mung bean sprouts
fried shallots

whisk together the lime juice, fish sauce and sugar in a bowl until the sugar is completely dissolved
add the garlic, lemongrass and chilli and let marinade stand for 20 minutes
meanwhile cut the beef into long blocks
heat a well oiled nonstick pan over high heat and sear on both sides briefly
remove from pan and cut into thin slices
add the beef to marinade and allow to stand for 30 minutes
drain the meat as much as you can but do not pick out the garlic, lemongrass or chiili
toss the meat with the mung beans and 2/3's of the basil and mint
arrange the meat in a mound in the the centre of a serving plate
garnish with basil, mint and fried shallots

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