Serves : 4
Preparation time : 30 minutes
Assembling time : 5 minutes
Ingredients :
1 large red onion, peeled and cut into thin rings
500g beef tenderloin, roasted or grilled, sliced thinly
200g leafy green lettuce, leaves separated and rinsed well
4 spring onions, chopped
1 medium cucumber, sliced
1 medium tomato, cut into small wedges
2 spigs, coriander leaves
1 sprig mint leaves
Dressing :
2 cloves garlic, peeled
5 fresh red finger-length chillies, seeds removed
1 bunch coriander leaves, rinsed and chopped
1 tablespoon sugar
2 teaspoons fish sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Method :
- Prepare the Dressing by grinding the garlic, chillies, coriander leaves and sugar to a fine paste in a mortar. Transfer the paste to a small bowl and stir in the fish sauce, lime juice, sugar, salt and black pepper. Stir in the onion rings and sliced beef and set aside for about 15 minutes to marinate.
- Arrange the lettuce leaves on a large serving dish and spread the marinated meat on top of the leaves. Arrange the spring onions, cucumber slices and tomato wedges on the lettuce leaves. Garnish with the coriander and mint leaves and serve.
Tips : An alternative way to preparing the meat is to slice it and stir-fry it with the Dressing paste. Heat 1 tablespoon of oil in a wok, and stir-fry the pounded paste for several minutes before adding the beef. Stir-fry for 30 to 60 seconds more, depending on how well done you like your beef. Stir in the fish sauce, lime juice, salt and grated black pepper when the beef is done.
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