Raw beef with roasted rice, lime and chilli
Prep 15 mins
-
Serves 4 as a shared starter
Difficulty 2
This dish is inspired by the flavours in a Thai larb salad, where cooked pork, chicken or duck, is dressed with a hit of smoked chilli and punchy lime dressing. You can buy smoked ground chilli and roasted ground rice from Thai grocers, but can also make your own by dry-roasting dried chillies and sticky white rice, separately, in a frying pan, then finely grinding them. You can also serve this salad as a shared dish with sticky rice.
200g piece scotch fillet, fat trimmed and meat finely chopped
1 red shallot, thinly sliced
Gem lettuce leaves, to serve
Cucumber slices, to serve
Handful each of mint and coriander, finely chopped
1 tsp roasted rice powder
Vietnamese mint, cucumber slices and lettuce leaves to serve
DRESSING
1 tbsp palm sugar, finely grated
1 tbsp fish sauce
Juice of 1 lime, or to taste
1 garlic clove, finely grated on a microplane
½ tsp smoked ground chilli
1. For dressing, combine palm sugar and fish sauce in a bowl and stir until smooth, then stir through lime juice and chilli and garlic and season to taste, adding extra fish sauce or lime to taste.
2. Place beef in a bowl and just before serving, toss dressing through beef with herbs rice powder. Serve with lettuce and cucumber to the side for scooping.
INGREDIENTS
METHOD
Recipe by Lisa Featherby and image by Eatable.
