THAI SPICY BEEF SALAD

1) 375g (12oz) rump.sirloin or fillet steak.
2) 1 lemon grass stalk (white part only) ,12cm long (5 inches) finely sliced.
3) 3 shallots finely sliced.
4) 5 kaffir lime leaves finely sliced.
5) 4 tablespoons lemon juice.
6) 2 tablespoons fish sauce (nam pla).
7) 1 tablespoon ground jasmine rice.
8) 3-4 small red birds eye chillies finely chopped.
9) 2 tablespoons fresh mint leaves (chopped).
10) 2 tablespoons fresh coriander (chopped).

METHOD

1) preheat the grill or barbecue to medium. If you are using the grill line the tray with foil. Put the beef on the grill rack and cook for 5-7 mins on each side turning occasionally. Leave the beef to rest for at least 5 mins then slice it crossways into strips.
2) in a bowl mix together the beef, lemongrass, shallots, kaffir lime leaves, lemon juice, fish sauce, ground rice, chillies, mint and coriander leaves.
3) line a serving plate with a few mixed salad leaves and fresh tomatoes. Spoon over the sliced steak and serve immediately.

GROUND RICE

1) put 2 tablespoons of Thai jasmine rice in a heavy based pan and dry fry for 6-8 mins or until the rice is a golden brown. use a pestle and mortar to to grind the rice to a fine powder. Keep in a airtight container or jar and use as required.