Laotian beef salad – Laap Ngua

Ingredients for 2 servings:

• 1 clove(s) garlic
• 3 stalk(s) lemongrass
• 3 tbsp Worcestershire sauce
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp sugar
• 3 tsp galangal or ginger
• 400 g rump steak(s) or boiled beef
• 1 red chili pepper(s), finely chopped
• 3 spring onions
• 1 shallot(s)
• 1 bunch coriander, chopped
• 1 bunch mint, chopped
• 1 leaf kaffir lime leaves, finely chopped
• 2 tbsp rice (sticky rice), crushed, toasted
• 1 handful of bean sprouts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A little modified to my liking

For the marinade, roughly chop the garlic, two lemongrass stalks, and half the ginger, place them in a mortar, and pound. Add the fish sauce and sugar and stir until the sugar is almost dissolved. Then add the Worcestershire sauce and soy sauce and stir. Place the meat in a container and spread the marinade over all sides. Turn the meat over occasionally. Let it marinate for at least half an hour, or longer if desired. Preheat the oven to 230 degrees Celsius. Heat a pan with a little fat (e.g., coconut oil). Remove the meat from the container and sear it on all sides. Do not throw away the marinade! Remove the meat from the pan, place it in an oven-safe container, cover with aluminum foil, and place it in the oven until the desired consistency is reached (e.g., bake a piece of boiled beef weighing just over 400g in the oven for 45 minutes, until it is pink but not rare). Pour the remaining marinade into the still-hot meat pan and mix with the roasted spices. Do not let it boil any further. Meanwhile, chop the herbs and spices, including the remaining lemongrass and ginger, and mix in a bowl. The kaffir lime leaves must be finely chopped. For the roasted glutinous rice, toast the raw rice grains in a pan until dark brown and then coarsely crush them or grind them in a food processor. Finally, mix everything together and add bean sprouts, if desired. Thinly slice the meat and add it to the rest. Cook jasmine rice and serve.