The tropical fruit in this delicious – and very easy – Thai-style beef salad recipe with coriander and lime dressing adds a really fresh flavour that works well against ridiculously tender beef. Perfect as a tiny canapé, but just as gorgeous and vibrant as a starter, snack or lunch
FOR THE MARINADE
2 tablespoons soya sauce
1 tablespoons nam pla (fish sauce)
Bunch of fresh coriander, talks removed and chopped
Juice of one lime
1 tablespoon sugar
1 tablespoon ground cinnamon
1 tablespoon chilli powder
1 tablespoon ground coriander
5cm piece of fresh root ginger, peeled and grated
1 medium chilli, deseeded and finely chopped
Salt and freshly ground black pepper
FOR THE BEEF
1 beef cheek, trimmed and cut into 2cm chunks
1 red pepper, deseeded and cut into 1cm chunks
1 onion, roughly chopped
FOR THE SALAD
4 little gem lettuce, leaves separated
½ cucumber, thinly sliced
1 red pepper, deseeded and sliced
½ red onion, thinly sliced
1 mango, stoned and diced
200g cherry tomatoes, halved
1 pomegranate, halved and seeds removed
1 carrot, cut into ribbons with a ribbon peeler
10 mint leaves, chopped
Small bunch of fresh coriander, chopped
2 tablespoons soy sauce
Juice of 1 lime
Tsatziki, to serve (optional)
1. Place all the marinade ingredients in a non-metallic bowl and mix together.
2. Then add the beef cheek, coat it thoroughly, cover and leave to marinade for a few hours in the fridge.
3. Preheat the oven to 150C/gas mark 2. Place the marinated beef cheek on a roasting tray with the pepper and onion and a splash of water.
4. Cover with foil and cook for 3½hours or until tender – you’ll know when it’s ready, as it will just fall apart when you press it.
5. Remove from the oven and shred with a fork.
6. Divide the salad ingredients between three plates, top with the shredded beef, mint, coriander and a splash of soy sauce and lime juice… and there you have it!
If you’re feeling the heat, perhaps serve with a spoonful of homemade tsatziki.
From Social Eats by Jimmy Garcia