Asian Style Potato and Beef Salad
Serves: 6
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Directions
Salad:
- Boil the potatoes in salted water until just cooked, be careful not to overcook. Once cooked, drain well and cool to room temperature.
- Combine the chopped garlic, ground coriander, black pepper and 30ml of the oil. Blend mixture well with a hand blender or with a mortar and pestle. Spread the mixture evenly over the steak.
- Heat the remaining oil in a heavy based frying pan over high heat.
- Place the steak in the pan and cook for about 4 minutes each side, turning the steak only once during the cooking time.
- Remove steak from the pan and cool to room temperature.
Dressing:
- Combine the fish sauce, lemon juice, soy sauce, chopped red chillies and brown sugar in a small bowl, stirring well until the sugar has dissolved.
To serve:
- Slice the cooled steak into thin strips.
- Place the potatoes on a serving plate and arrange the cherry tomatoes, top with the cucumber, spring onion and strips of steak.
- Drizzle the dressing over and scatter the fresh coriander leaves on top. Serve immediately.
Ingredients
For the salad:
- 1.5kg potatoes, peeled and cut into chunks
- 3 cloves garlic, finely chopped
- 15ml ground coriander
- 5ml freshly ground black pepper
- 60ml oil
- 600g rump or sirloin steak
- 200g cherry tomatoes, halved
- 1 medium English cucumber, halved and sliced
- 4 spring onions, coarsely chopped
- 125ml fresh coriander leaves
For the dressing:
- 30ml fish sauce
- 30ml lemon juice
- 15ml soy sauce
- 3 whole chopped fresh red chillies
- 10g brown sugar