Thai beef salad with nam jim

Ingredients

• 1 bunch coriander 3cm piece ginger, finely grated
• 2 cloves garlic, thinly sliced
• 4 long red chillies, seeded, thinly sliced on the diagonal
• 2 lemons, zested, juiced
• 2 tbs fish sauce
• 55g (1/4 cup firmly packed) brown sugar
• 700g beef sirloin, cut into 1cm x 4cm strips
• 80ml (1/3 cup) vegetable oil quick asian
• 1 red onion, halved, thinly sliced
• 1 Lebanese cucumber, halved, seeded, thinly sliced
• 1 cup mint leaves
• Chopped roasted peanuts and cooked rice stick noodles (optional), to serve

Method

1. To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
2. Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
3. Heat 2 tbs oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tbs oil and beef mixture.
4. Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice stick noodles, if using.

Notes

• Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours. Allow 30 minutes
• Tip: Allow 50g dried rice stick noodles per person. To cook the noodles, place in a heatproof bowl, cover with hot water and stand for 10 minutes. Drain, then toss with 1 tbs sesame oil.

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