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1. Place garlic, coriander roots, sugar, fish sauce, lime juice, pepper and salt into a bowl and stir until the sugar has dissolved - note: if preparing the dressing ahead of time hold back on squeezing and adding the lime juice till just before serving - see note 2. below. 2. Add the chilli and eschallots and mix well.


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1 tbsp vegetable oil 2 small tomatoes, cut into wedges ½ small red onion, sliced ½ small cucumber, deseeded and sliced ¼ cup roughly chopped coriander (cilantro) ½ cup spring onion (scallions), cut into 3cm (1 inch) batons ¼ cup mint chilli flakes, to taste (optional) Dressing: 3 tbsp fish sauce 3 tbsp lime juice 2 tbsp white sugar


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Recipe v Video v Dozer v Not just another Thai Beef Salad….This is made with one little change to create a dressing from an award winning Thai restaurant, arguably one of the best in the world outside of Thailand! This is a reader-favourite recipe included by popular demand in my debut cookbook "Dinner"! Thai Beef Salad


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In a small bowl, combine fish sauce, sugar, lime juice, and chili. Adjust the taste for sweetness, saltiness, and tartness as desired. Remove the seed from the chili if you prefer less spicy dressing. In a large bowl, mix beef, cucumber, tomatoes, shallot, and herbs. Add roughly 3 tbsp of the dressing and mix.


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Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and.


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20 minutes SERVES 4 Ingredients 1 tbsp vegetable oil 2 x 200g (7 oz) beef rib eye steaks 1 small onion, sliced 1 cucumber, halved, deseeded and sliced 2 small tomatoes, cut into wedges 1 large red chilli, finely sliced ½ cup mint leaves ¼ cup sliced spring onion (scallions) steamed rice to serve (optional) Marinade: 1 tbsp fish sauce


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20 minutes SERVES 4 Ingredients 1 x 250g (9 oz) rib eye steak (rump, flank or sirloin are also fine to use) 1 tbsp vegetable oil 1 tomato, cut into wedges 1 cucumber, halved, deseeded, cut into chunks ½ brown onion, finely sliced 1 long red chilli, finely sliced ½ cup mint leaves ¼ finely sliced spring onion Marinade 2 tbsp Thai fish sauce


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Add the steak and allow it to marinade for at least 20 minutes. Mash the garlic clove for the dressing. Chop the chilli pepper as finely as you can. Mix the garlic clove and diced chilli with the remaining ingredients for the dressing. Heat a 28cm or 11" skillet or frying pan (not nonstick if posible) over a high heat.