Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 15 minutes
Special options: Egg free
Course: Lunch, Main
Favourite flavours: Beef, Salad, Spicy

Thai beef salad

From the September 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

1 tablespoon oil
2 garlic cloves, crushed
1 red onion, finely sliced
1 tablespoon finely sliced lemongrass
300g beef mince
1 Lebanese cucumber, halved, sliced on the diagonal
1 bunch coriander, stems and leaves chopped
½ cup chopped mint
2 slices fresh pineapple, diced
100g packet pre-cooked crunchy rice or egg noodles
lime wedges, to serve
Dressing
2 tablespoons fish sauce
2 tablespoons lime or lemon juice
1 tablespoon sugar
½ teaspoon ground chilli or finely chopped fresh chilli

METHOD

Heat oil in a frying pan on high. Cook garlic, onion and lemongrass for 2 minutes, until soft. Add mince and cook for 4 minutes, stirring, until no longer pink. Set aside to cool.

Meanwhile, make dressing by mixing all ingredients.

Toss mince mixture with cucumber, herbs, pineapple and noodles. Add half of dressing and gently toss together. Serve immediately with remaining dressing and lime wedges.