By MINI C, Celebrity Chef
This is very Thai. It is another way of making beef more interesting, — apart from the usual stir-frying and stewing methods. Although quite a filling dish, it is great for your waistline as long as you trip any fat from the beef. Especially great with an ice-cold beer.
WHAT YOU’LL NEED
Vegetable oil for greasing the grill rack
400g (14oz) beef topside in one piece
2 bird’s eye chillies (small but lethal)
2 garlic cloves, roughly chopped
3 tablespoons Thai fish sauce (not fish stock)
4 ½ tablespoons freshly squeezed lemon juice
½ tablespoon caster brown sugar (optional)
80g (3oz) cucumber, finely sliced
2 whole tomatoes, cut into wedges
½ onion, thinly sliced
2 spring onions, chopped
½ handful of coriander leaves, to garnish.
Preheat the grill to medium-high and lightly grease the grill rack. Place the beef on the rack and grill for 2-3 minutes on each side until it is medium-rare, then set aside to cool.
Pound the chillies and garlic together into a paste using a pestle and mortar. Transfer to a large bowl and stir in the fish sauce, lemon juice and sugar.
Thinly slice the beef and add it to the bowl, along with the cucumber, tomatoes, onion and spring onions and very gently toss together.