Thai beef salad

Huile d'olive de Provence PDO
Intense flavour
Salade de bœuf thaï
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Resting time
30 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 300 g beef flank or rib steak
  • 1 c. à soupe Provençal olive oil PDO
  • 1 c. à soupe soya sauce
  • 1 c. à soupe of oyster sauce
  • 1/2 c. à soupe sugar
  • 2 gousses garlic
  • 5 graines white pepper
  • 5 graines black pepper
Thai dressing
  • 2 c. à soupe lime juice
  • 1 c. à soupe fish sauce (nuoc-man sauce)
  • 1 c. à soupe soya sauce
  • 1 c. à soupe sugar
  • 1-2 bird’s eye chillies (red and green)
  • 2 c. à soupe Provençal olive oil PDO
Vegetables and herbs
  • 2 spring onions (with stalks)
  • 8 cherry tomatoes, halved
  • Salad (Batavia, iceberg or lettuce)
  • ½ red pepper
  • 4 tiges coriander
  • 4 branches mint
  • 2 tiges very thinly sliced lemongrass
  • A few peanuts

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...

Instructions

  • Crush the garlic cloves with both types of pepper in a mortar until you have a smooth paste. In a bowl, mix together the PDO olive oil from Provence, the soya sauce, the oyster sauce, the sugar, the crushed garlic and the pepper. Marinate the meat in this mixture for 30 minutes in the fridge.

  • Prepare the Thai dressing by crushing the chillies in a mortar (remove the seeds if you want it to be less spicy), then add the sugar, lime juice, PDO olive oil from Provence, soya sauce and fish sauce. Mix well and set aside.

  • Prepare the vegetables and herbs by washing them first. Finely chop the onion and its stalk, the pepper and the herbs. Cut the tomatoes into quarters.
  • Sear the beef steak over a high heat on each side for 1 to 2 minutes; the meat should be seared on the outside but rare on the inside to retain its tenderness.
  • Cut it into thin strips using a sharp knife.
  • Place the vegetables and herbs in a salad bowl, add the slices of meat and the dressing, toss gently, then sprinkle with unsalted peanuts.

  • Serve immediately, accompanied by Thai sticky rice, for example.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or try an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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