Fresh herbs, a decent cut of beef, and as many chillies as you can handle make this dish a winner. Jim loves this one, as do we. One very important thing to remember is to rest the steak before slicing it. If you don’t, all the juices will be wasted and the meat will be dry.


handful of thinly sliced shallots

handful of coriander

handful of mint, chopped coarsely

6 – 10 chillies

approx. 250 gram steak

2 -3 splashes of fish sauce

juice of between half and a whole lime

1 teaspoon ground roast rice (optional – make it yourself or buy from a Thai store)


1. Marinade the steak in a little fish sauce and light soy sauce for about 1 hour.

2. Slice the shallots and pull the leaves off the coriander & mint. Mix them all in a bowl.

4. Chop the chillies up very finely, and put the in the bowl too. Mix.

5. Get a frying pan nice a hot. Do no use any oil.

6. Sear the steak on both sides for 2 mins, and then turn the heat down fractionally.

7. Cook the steak till medium/well done. REST IT for 10 mins.

8. Whilst the steak resting, I like to deglaze the pan with a splash of water. Reduce it till there’s just a few drops left, then add to the mixing bowl with the leaves. This is optional, but it definitely lends the salad more flavour.

9. Slice the steak across the grain, thin as you can. Throw the slices in to the bowl with everything else.

10. Next into the bowl go two to three splashes of fish sauce and juice from half a lime.

11. Sprinkle the ground roast rice over the salad and mix it all up well.

12. Taste it. Does it need more lime? Maybe one more splash of fish sauce? Maybe it’s perfect as it is!

13. Serve with steamed or sticky rice.

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