John Myers
Thai Beef Salad with Lotus Roots
The perfect thai beef salad with lotus roots recipe with a picture and simple step-by-step instructions.
- 400 g Beef rump steak
- 1 Clove of garlic
- Salt and pepper
- 2 tbsp Oil
- 2 Red onions
- 150 g Lotus roots (in lake)
- 1 Chilli pepper
- 40 g Fresh ginger
- 1 tbsp Sugar
- 1 tbsp Tamarind paste
- 1 tbsp Hoisin sauce
- 3 tbsp Soy sauce
- 5 Rods Celery with leaves
- 0,5 bunch Fresh coriander
- 1 Fresh lime
- 1 bunch Spring onions fresh
- Rinse the meat and pat dry. Peel the garlic and cut into large cubes. Rub the meat with garlic, salt and crushed pepper. Heat the oil in a pan and fry the beef rump steaks for about 3-4 minutes on each side. Let the finished meat rest for 5-10 minutes.
- In the meantime, peel the onions and cut into small cubes. Halve the chilli pepper and cut into thin strips. Squeeze the lime, mix with 1 tablespoon of sugar, tamarind paste, hoisin sauce and soy sauce.
- Clean and wash the celery and spring onions and cut into pieces. Pluck the coriander leaves from the stems.
- Thinly slice the beef hip steaks. Arrange on the vegetable salad with the lotus roots on plates. Drizzle with the sauce and serve garnished with coriander leaves and a little celery green.
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