A delicious recipe by Australian chef, Dominique Rizzo
- 1 tbsp peanut oil
- 300g beef fillet, sliced into ½ cm slices and pounded to 2-3mm
- 40g ½ tube Gourmet Garden Fresh Blend Thai
- ¼ cup palm sugar
- 2 tbsp fish sauce
- 4 lime leaves, shredded
- ½ cup water
- 2 tsp sesame seeds, toasted
- ¼ cup chopped peanuts roasted
- 2 tbsp crispy shallots
- 4 ice berg leaves, thinly shredded
- ½ red onion, finely sliced
- 1 tbsp lime juice
- 2 tsp peanut oil
- Cracked pepper
- 1 tbsp rice bran or sunflower oil for frying
- 3 small Lebanese cucumbers or 1 large telegraph cucumber
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp Gourmet Garden Fresh Blends Thai
- Fresh coriander to garnish
STICKY BEEF
Step 1
Heat a large heavy based fry pan over high heat and sear off the beef slices for 10 seconds each side, remove to a plate and set aside.
Step 2
Drop the heat down on the pan and add a little more oil.
Step 3
Fry the Gourmet Garden Fresh Seasonings Thai for 30 seconds and add the palm sugar, fish sauce, lime leaves and water and simmer until slightly syrupy.
Step 4
Add the beef back to the pan and toss to cover for 1 minute.
Step 5
Remove from the heat and set aside to rest.
Step 6
Shred the ice berg lettuce and mix it with the sliced onion, sesame seeds, peanuts and crispy shallots toss with the peanut oil and the lime juice seasoning with the pepper.
Step 7
To serve place a small amount of the salad onto a plate and top with the beef slices drizzling with the sauce as desired.
SALAD
Step1
Slice the cucumber in half and with a teaspoon remove the seeds, slice on the angle into ½ cm slices.
Step 2
Heat a heavy based fry pan with the oil over moderate temperature.
Step 3
Add in the cucumbers and fry for 2 minutes tossing to brown slightly.
Step 4
Combine the ingredients for the dressing and pour this over the hot cucumber tossing gently to cover. Serve the cucumber salad on the side.
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