Steve's Cambodian warm beef salad Photo: Andrew Crowley
15 Jan 2013
You can buy toasted rice powder in some Asian shops, but it is easy to do
yourself and adds a nice toasty note.
Serves 4
400g/14oz beef fillet
Olive oil
15 red grapes, rinsed, chopped
2cm fresh ginger, peeled
½ red chilli, deseeded and finely sliced
2 tbsp fish sauce
Juice of 1 lime
1 tsp sugar
1 tsp of rice
4 cos or little gem lettuces, shredded
A handful of peanuts, roughy chopped
• Heat a frying pan or griddle pan over a high heat. Rub the
beef in oil and season well. Place in the hot pan and sear briefly on all
sides until browned. Leave to cool and rest for 10 minutes.
• Meanwhile, prepare the dressing. Place the chopped grapes in a
bowl and grate in the ginger. Add the chilli, fish sauce, lime juice and
sugar and mix well. Leave the flavours to mingle while you prepare the
salad.
• Clean the frying pan from earlier and place over a medium-low
heat. When hot, add the rice and cook, shaking the pan regularly, until each
piece is golden. Keep a close eye on it as it will taste bitter if you
overdo it. Leave to cool, then transfer to a pestle and mortar and grind to
the texture of wholemeal flour. Put to one side for a moment.
• Using a very sharp knife, finely slice the beef. Don’t worry
if it shreds a bit. Scatter a layer of lettuce over a large platter or 4
individual plates, then arrange the beef on top. Spoon over the red grape
dressing, then finish off with a sprinkling of peanuts, followed by a
sprinkling of toasted rice powder.
