Marinated Beef Salad with Lemongrass


½ pound very fresh sirloin steak, cut into thin strips
1 T oil
1 small cucumber
A handful of green beans, cut into 1-­‐inch pieces
1 small bunch of cilantro leaves
1 small bunch of mint leaves
5 kaffir lime leaves finely sliced (No kaffir lime leaves
available? You can use a bit of grated lime zest, a dash of
limejuice and a few bay leaves instead)
3 T coarsely chopped roasted peanuts

Marinade for the Beef Salad:
1 tsp fish paste (prahok). Unfortunately there’s no real substitute for this, although anchovy paste is fairly
close…or you could use fish sauce…Prahok can be found in Asian food stores catering to South Asians…
2 cloves of garlic, peeled and chopped
2 inches of fresh ginger root, peeled and chopped
1 stalks of lemongrass, tender inner part of the bottom third, chopped (you can substitute a bit of ginger
ground finely in a mortar and mixed with lemon zest)
1 small onion, chopped fine
Juice of three limes
1 T sugar
Pinch of salt


To make the marinade, pound the fish paste in a mortar and add the garlic, ginger, lemongrass and onion; pound until combined. Add the limejuice, sugar and salt and mix well.
Marinate the beef in a shallow dish or zip-­‐lock bag in this mixture in the refrigerator for one hour. Remove the meat from the marinade and set aside, reserving the marinade. Strain the marinade over a saucepan and gently simmer until it is reduced to the consistency of syrup.
To serve the salad, combine the beef, vegetables and herbs in a bowl and mix well. Drizzle the reduced
marinade over the top and toss to coast. Garnish with peanuts and serve immediately.


Notes and Instructions

This is a delicious and refreshing salad that is worth a trip to the Asian market for the “prahok”. However,
still good if you want to forego the prahok…

Note: You’re thinking to yourself—you forgot to cook the meat, but the meat should be “cooked” by the
marinade. If however you still want to cook the meat, go a head and either grill, broil or pan fry the meat