On my first visit to Bangkok, it was a hot and sticky night when we arrived and this Griddled Beef & Mint Salad with Toasted Rice & Peanuts was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad.
For the salad:
75g Thai sticky rice or basmati rice
2 x 200g sirloin steaks, each 2.5cm thick
Olive oil, for frying
1 red chilli, deseeded and finely sliced
4 shallots, peeled and finely sliced lengthways
1 lemongrass stalk, very finely sliced
1 large cucumber, peeled into thin ribbons
2 baby bok choy, finely sliced
100g sugar snap peas, finely sliced
Large handful of mint leaves
75g salted peanuts, roughly chopped
For the dressing:
1 tsp caster sugar
Grated zest and juice of 1 lime
3 tbsp Thai fish sauce (Nam Pla)
Medium frying pan
Pestle and mortar
Large mixing bowl
Large griddle pan
Large serving dish