Steak salad is real crowd pleaser
HERE'S a fabulous oriental salad to enjoy. The secret's in the marinade which is easy to make and produces delicious results.
Tiger Bill's chef Vaiyavut Chiangrat, better known as Woody, loves making this particular recipe — it's a real crowd pleaser at both Tiger Bill's restaurants in Torquay and Exeter.
The cocktail he's chosen is the Phuket, very fruity with a kick, which complements the salad.
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30g sliced beef (topside); 10g cucumber, sliced; 10g sliced carrots; 10g sliced shallots; 10g tomatoes sliced; 10g chopped spring onions; 5g lemon grass; 5g coriander; two kaffir lime leaves; half a tsp chilli powder; half tsp chicken powder; half tsp white sugar; one tbsp fish sauce; one tbsp lemon juice; one tbsp dark soya sauce.
Marinade the steak with dark soy sauce and leave for about an hour. Grill the steak until medium cooked and slice into one x five inch pieces.
Prepare the dressing by combining all the seasoning and sauce ingredients in a jar or bowl, mixing well. Set aside.
Place the steak on a plate with the sliced tomatoes and cucumber with the salad dressing. Serve with jasmine rice.
And to drink a Tiger Bill's Phuket cocktail, 25 ml of melon liquer, 25 ml of coconut rum, topped with cranberry and orange juice over ice and garnished with pieces of fruit.