Shaking Beef Salad with Brown Rice
Shaking beef is a Vietnamese specialty named for the way the meat is constantly tossed in the pan when frying – so get your groove on and shake it!
- 600 g beef sirloin scotch or rump steaks, at room temperature
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce use gluten-free if required
- 2 tablespoons sweet chilli sauce
- ½ red chilli finely chopped (optional)
- 2 tomatoes cut into thin wedges
- 3-4 baby radishes thinly sliced
- ½ red onion thinly sliced
- 120-150 g mixed salad leaves e.g. mesclun, spinach
- lemon juice of ½
- ½ teaspoon fish sauce
- 2 teaspoons soy sauce
- 2 teaspoons runny honey
- 2 teaspoons extra virgin olive oil
- steamed brown rice
- ½ cup mint leaves
- ¼-½ cup whole roasted peanuts
- Start by cooking the rice to go with the meal (see method below).
- While rice is cooking, prepare the beef. Pat beef dry and slice into 2cm-wide strips. In a medium-sized bowl, combine beef with remaining shaking beef ingredients and toss to coat well. Season with pepper and set aside to marinate.
- Toss all salad ingredients together in a large bowl. Whisk together all salad dressing ingredients in a small bowl and set aside.
- When rice has 5 minutes steaming time remaining, heat a large fry-pan or wok on high heat. Add a drizzle of oil and heat until pan/wok is just smoking. Cook beef, in two batches, for 30-60 seconds, until beef is cooked medium-rare and slightly charred. Shaking the pan constantly helps to cook the beef quickly. Remove beef from pan and set aside to rest while you serve the meal.
- Toss salad and dressing ingredients together just before serving.
- To serve, spoon brown rice into a bowl. Place salad on a large platter, top with beef strips and drizzle over any resting juices. Garnish with mint and peanuts and let everyone help themselves.
- *Combine 2 cups brown rice with 3 cups water and a good pinch of salt in a medium-sized pot. Bring to the boil, cover with a tight-fitting lid and reduce to lowest heat to cook for 20 minutes without lifting the lid at any time. Turn off heat and leave to steam, still uncovered, for a further 8 minutes before fluffing up with a fork.
This recipe is from the brand new My Food Bag cookbook, Dinnertime Goodness.