Lime Marinated Beef Salad

A spicy, herby, cold meat salad is one more delicious 

accompaniment to the array of foods we had at our 

Vietnamese Christmas dinner. 

Thanks to my sister-in law, Caroline and her helper Joe.

As Always,

ENJOY!

Recipe source: KOTO by Tracey Lister

INGREDIENTS

4 tablespoons	lime juice
3 tablespoons	fish sauce
2 tablespoons	caster sugar
2	garlic cloves, chopped
1	lemongrass stem, chopped, white part only
1	long red chilli, seeded and chopped
	vegetable oil, for frying
500g	beef fillet
4	red asian shallots, thinly sliced
1 large handful	thai basil leaves
1 handful	rice-paddy herb
1 handful	mint leaves
4 tablespoons	roasted unsalted peanuts, chopped
2 tablespoons	Fried shallots

METHOD

1. Prepare the marinade by combining the lime juice, fish sauce and sugar. Stir until the sugar has dissolved. Add the garlic, lemongrass and chilli.
2. Heat a little oil in a frying pan over medium heat and cook the beef fillet for 8–10 minutes, evenly browning all sides. Remove from the pan and rest for 5–7 minutes before slicing thinly and tossing through the marinade. Cover and refrigerate for 2 hours.
3. To serve, remove the beef from the marinade and combine with the fresh shallots, herbs and peanuts. Gently toss and place on a platter. Scatter the fried shallots on top.