Lime-cured beef salad with pear and sprouts

The story



500 grams Beef Fillet
1 cup Lime Juice, Freshly squeezed
1 tablespoon Fish sauce
1 teaspoon White pepper
2 teaspoons Palm sugar
1 teaspoon Salt
3 cloves Garlic
2 tablespoons Peanut oil
1 handful Basil
1 handful Fresh coriander leaves
1/2 Red onion, Sliced finely
1 Pear , Sliced and cut into matchsticks
1 handful Bean sprouts
2 Red chili, Finely sliced
2 Spring Onion, Green part only, finely sliced
2 Star fruit, Sliced
The Dressing
3 tablespoons Fish sauce
3 tablespoons Rice vinegar
2 tablespoons Palm sugar
2 cloves Garlic, Roasted and finely chopped
1 Chili, Finely sliced
2 tablespoons Lime Juice


1. Cut the beef into slices, as thin as possible. Put the slices between two layers of plastic and with a flat-surfaced object such as a metal measuring cup, pound them until very thin. Be careful not to break them up. You might have to do it a few pieces at a time. Place the slices in a single layer on a large plate and set aside.

2. Add the peanut oil to a pan over medium and roast the sliced garlic until light brown. Do not over-cook the garlic, it will get bitter. Remove the garlic and drain on kitchen paper. Add the oil from the pan to the beef.

3. Mix the pepper, palm sugar, salt, fish sauce and lime juice and pour over the beef. Mix well and make sure all the beef is covered. Set aside to cure for ten minutes, no more. After ten minutes, remove the beef from the curing liquid and drain all excess liquid. Discard the liquid.

4. Add the sliced fruit and vegetables to the cured beef. Mix well and transfer to a serving plate. Garnish with roasted garlic and sliced chili. Make the dressing by combining all the ingredients and whisk until the sugar is dissolved. Pour the dressing over the salad, mix and serve. Or alternatively, serve the dressing separately as a dipping sauce.


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