Spicy Thai Grilled Beef Salad (Nam Tok Nuea) Marion's Kitchen


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20 minutes SERVES 4 Ingredients 1 x 250g (9 oz) rib eye steak (rump, flank or sirloin are also fine to use) 1 tbsp vegetable oil 1 tomato, cut into wedges 1 cucumber, halved, deseeded, cut into chunks ½ brown onion, finely sliced 1 long red chilli, finely sliced ½ cup mint leaves ¼ finely sliced spring onion Marinade 2 tbsp Thai fish sauce


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1. Place garlic, coriander roots, sugar, fish sauce, lime juice, pepper and salt into a bowl and stir until the sugar has dissolved - note: if preparing the dressing ahead of time hold back on squeezing and adding the lime juice till just before serving - see note 2. below. 2. Add the chilli and eschallots and mix well.


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In a small bowl, combine fish sauce, sugar, lime juice, and chili. Adjust the taste for sweetness, saltiness, and tartness as desired. Remove the seed from the chili if you prefer less spicy dressing. In a large bowl, mix beef, cucumber, tomatoes, shallot, and herbs. Add roughly 3 tbsp of the dressing and mix.


Marion Grasby Spicy Thai Grilled Beef Salad

20 minutes SERVES 4 Ingredients 1 tbsp vegetable oil 2 x 200g (7 oz) beef rib eye steaks 1 small onion, sliced 1 cucumber, halved, deseeded and sliced 2 small tomatoes, cut into wedges 1 large red chilli, finely sliced ½ cup mint leaves ¼ cup sliced spring onion (scallions) steamed rice to serve (optional) Marinade: 1 tbsp fish sauce


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Recipe v Video v Dozer v Not just another Thai Beef Salad….This is made with one little change to create a dressing from an award winning Thai restaurant, arguably one of the best in the world outside of Thailand! This is a reader-favourite recipe included by popular demand in my debut cookbook "Dinner"! Thai Beef Salad


Spicy Thai Grilled Beef Salad (Nam Tok Nuea) Marion's Kitchen

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1 tbsp vegetable oil 2 small tomatoes, cut into wedges ½ small red onion, sliced ½ small cucumber, deseeded and sliced ¼ cup roughly chopped coriander (cilantro) ½ cup spring onion (scallions), cut into 3cm (1 inch) batons ¼ cup mint chilli flakes, to taste (optional) Dressing: 3 tbsp fish sauce 3 tbsp lime juice 2 tbsp white sugar


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Add the steak and allow it to marinade for at least 20 minutes. Mash the garlic clove for the dressing. Chop the chilli pepper as finely as you can. Mix the garlic clove and diced chilli with the remaining ingredients for the dressing. Heat a 28cm or 11" skillet or frying pan (not nonstick if posible) over a high heat.


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Spicy Thai Grilled Beef Salad (Nam Tok Nuea) Marion's Kitchen

All the secrets.my ULTIMATE Thai-style Beef Satay | Marion's Kitchen Marion's Kitchen 1.84M subscribers Subscribe 2.5K 77K views 3 years ago Get the recipe:.

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