| Preparation time: 20 minutes + cooling | | | | swirl it around to coat the side. Then add half the beef |
| Total cooking time: 5 minutes | | | | and cook for 2 minutes. Remove from the wok and |
| Serves: 6 | | | | set aside. Repeat the process with the rest of the |
| Ingredients for the Thai beef salad recipes:oil, for | | | | beef. |
| cooking | | | | 2. Next step begins with placing the garlic, the palm |
| 2 cloves garlic, crushed | | | | sugar, the coriander, the fish sauce, the lime juice, 1/4 |
| 500 g (1lb) beef fillet or lean rump, sliced | | | | teaspoon ground white pepper and l/4 teaspoon salt in |
| 1/3 cup (80ml/2 3/4 fl oz.) lime juice | | | | a bowl. Stir until all the sugar has dissolved. After that |
| 1/4 cup (15 g/1/2 oz.) chopped coriander roots and | | | | add the chili and the shallots and mix very well. |
| stems | | | | 3. Pour the sauce over the beef while it is still hot, mix |
| 1 tablespoon grated palm sugar | | | | well and then cool to room temperature. |
| 2 tablespoons fish sauce | | | | 4. Now take a bowl, toss together the cucumber and |
| 1 cup (30 g/1 oz.) mint leaves | | | | the mint leaves in it, and refrigerate how much time is |
| 2 small red chillies, seeded, sliced | | | | necessary. |
| 2 red Asian shallots, sliced | | | | 5. And in the end, place the cucumber and the mint on |
| 2 telegraph cucumbers, sliced into thin ribbons | | | | a platter, with the beef on top, the bean sprouts and |
| 1/4 cup (30 g/1 oz.) chopped roasted peanuts | | | | the roasted peanuts. Serve immediately. |
| 1 cup (90 g/3 oz.) bean sprouts | | | | Nutritional Value for the Thai beef salad recipes: |
| Directions for the Thai beef salad recipes: | | | | Protein 22 g; |
| 1. When you try cooking the Thai beef salad recipes, | | | | Fat 13 g; |
| follow these guidelines. Start by heating the wok until it | | | | Carbohydrate 7. |
| becomes hot, after that add 1 tablespoon of the oil and | | | | |