serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Red Hot Summer
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 250 g piece beef sirloin
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 3 tsp sugar
- ½ tsp sesame oil
- 5 red bird's eye chilli, seeded and finely chopped
- 6 red Asian shallots (or 1 red onion), thinly sliced
- 1 - 3 makrut lime leaves, finely shredded
Resting time: 20 minutes
Instructions
- Preheat a barbecue or griddle pan over high heat. Cook the beef to your liking. I like mine rare, cook for 2 ½ - 3 minutes on each side. Rest for 20 minutes to allow it to cool to room temperature. Alternatively, you could cook this the day before and chill it overnight, then return it to room temperature when you're ready to make the salad.
- Thinly slice the beef against the grain.
- Place all the other ingredients in a large bowl and toss to combine, tasting as you go for balance. Add the beef, toss to combine, and then serve.
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Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Red Hot Summer
