Vietnamese beef salad with teriyaki shitake mushrooms

I altered this salad slightly from Nigel Slater’s version in Kitchen Diaries, adding spring onions and using rocket instead of watercress. It was served up for a tired, hungry Raph last night and he adored it – not once bemoaning the absence of carbs.


Pepper and lightly oil 2 sirloin steaks, set aside and get a big bowl, a small bowl, a chopping board and your sharpest knife. In the small bowl:  2 fresh chillies finely sliced and deseeded, 2 tablespoons of fish sauce, a tablespoon of sweet chilli sauce, a teaspoon of sugar and the juice of a lime. In the big bowl: Some bold peppery leaves, 3 finely sliced spring onions, a handful of chopped coriander, another handful of mint and a large carrot and chunk of cucumber cut into matchsticks. Turn the grill on and get it nice and hot. Slide the steaks under the grill for 2/3 minutes, sprinkle them with a generous pinch of salt then turn them and grill for another 2/3 minutes. Salt the other side of the steaks and then set them aside to rest for 5 minutes. Toss the green salad with your hands, slice the steaks roughly and throw into the bowl, then pour over the chilli dressing, toss again and serve while the beef is still warm. I also added a random japanese element with some teriyaki shitake mushrooms fried briefly in a little butter, garlic and a good slosh of teriyaki sauce – they went really well with the beef.


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