RECIPES
Thai Beef Salad with Roasted Rice and Pickled Shallots
By
20 minutes
25-30 minutes
6-8
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INGREDIENTS

600g-800g beef eye fillet

Marinade

2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
Salt and white pepper to season

Pickle

1½ teaspoon caster sugar
1 tablespoon hot water
¼ teaspoon sea salt
60ml rice vinegar
70g shallots (small purple colour)

Salad

1 cup watercress or baby spinach leaves
1 cup mixed herbs; coriander, Thai basil, mint leaves
2 Lebanese cucumbers, finely sliced lengthwise
on the diagonal
1 red capsicum, finely sliced

Dressing

1 red long chilli, finely chopped
1 clove garlic crushed
1 tablespoon coriander root, finely chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
80ml lime juice
1½ tablespoons grated palm sugar

Roasted rice

2 tablespoon raw long grain rice

Garnish

Fried shallots
Fresh sliced chilli

METHOD

Beef

1. Combine oyster, soy and fish sauces in bowl and season with salt and white pepper. Rub the marinade over the beef and set
aside at room temperature.
2. Place beef into a baking paper lined multi-purpose tray. Insert Food probe into centre of meat.
3. Select Combination Mode:
Stage 1: Select Conventional at 200°C + Core temperature 47°C + 60% moisture
Stage 2: Select Conventional at 120°C + Core temperature 62°C + 35% moisture
4. Remove beef from oven, cover with foil and rest for 15-20 minutes.

Pickle

1. In a bowl, dissolve the sugar and salt in the hot water. Add vinegar and finely sliced shallots and leave to pickle until ready to serve.

Dressing

1. Mix dressing ingredients together in a screw top jar adjust seasonings if needed.

Roasted rice

1. To roast the rice place a small frying pan on medium-high heat, Induction 7, add the rice and cook for 5 minutes or until light
golden. Remove the rice and crush lightly in a pestle and mortar.

To serve

1. Toss the salad leaves, cucumber and capsicum, strained shallots and roasted rice.
2. Add a little dressing and arrange onto serving dishes. Slice the beef thinly and arrange on top of salad. Drizzle lightly with
dressing and garnish with fried shallots.

HINTS AND TIPS

• Add cooked rice noodles to salad for a healthier more substantial option.
• The cooking time is for medium rare. Adjust the timing to suit your required level of doneness.

APPLIANCE / FUNCTION

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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