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Spiced salad of braised beef with roasted rice

Spiced salad of braised beef with roasted rice is built on Thai Fish Sauce and Palm Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place the beef into a bowl and toss with the fish sauce. Cover and place in the fridge overnight.

2. 2

   The next day, when ready to cook, preheat the oven to 200C/400F/Gas 6.

3. 3

   Remove the beef from the fridge and drain off any excess fish sauce.

4. 4

   Transfer the beef into a roasting tray and add the coconut milk, galangal, lemongrass, ginger and lime leaves. Stir together and cover with foil.

5. 5

   After 40 minutes turn the oven up to 220C/430F/Gas 7.

6. 6

   Remove the foil and turn the beef over before cooking for a further hour.

7. 7

   Check from time to time that there is enough liquid, adding a little water if it's too dry, and turning the beef occasionally.

8. 8

   Remove from the oven and transfer the meat onto a plate to cool - do not refrigerate unless using the next day as it is better served at room temperature.

9. 9

   To make the dressing, place the chillies, lime juice, fish sauce and palm sugar into a pestle and mortar and pound to combine.

10. 10

    Add a generous amount of the dressing and the sliced beef to the mango or papaya and stir to combine.

11. 11

    When ready to serve, add the herbs and toss to combine. Transfer to a serving plate and top with the crushed roasted rice.