Ingredients:
200gms beef fillet
1 small red onion (finely sliced)
1 small handful of coriander leaves
1 small gem/cos lettuce (leave separated)
Pinch of ground, roast rice (dry fry jasmine rice until toasted brown, then grind in a spice grinder)
Freshly ground black pepper
1 handful of Thai basil leaves
Cherry vine tomatoes
For the marinade:
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon grated palm sugar
For the dressing:
1 lemongrass stalk (finely chopped)
1 large red chilli (deseeded)
2 small green chillis (chopped)
3 cloves garlic (chopped)
1/2 tablespoon grated palm sugar
2 tablespoons fish sauce
Juice of 3 limes
4 thinly sliced lime leaves
To make the marinade:
Mix the soy sauce, fish sauce and palm sugar. Add the beef and marinade overnight (remove from the fridge 2 hours prior to cooking).
Heat a cast iron griddle until red hot. Sear the beef to form an outer crust (about 3/4 minute on each side, depending on how pink you like your beef). Rest for 5 minutes then slice thickly across the grain.
Toss the beef, onion, Thai basil and coriander leaves with some of the dressing and serve on a bed of salad with cucumber, tomatoes and thinly sliced red onion.
Drizzle with extra dressing and serve with roast rice to sprinkle, freshly roasted peanuts and extra sliced chilli for those that like it hot!
If you are interested in organising a similar event call Trinh on 020 7395 1265 or email trinh.nguyen@wallacespace.com.
www.wallacespace.com
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