This recipe is inspired by a barmaid called Helena at my local pub. She has become a recent follower of my blog and suggested I cook a Thai beef salad. Inspiration! Its that simple!
This could not be easier to make, but its success does depend on the quality of your beef. Ive used rump cap known in Brazil as picanha. It is very flavoursome, and if sliced thinly, very tender. Marinate it in Thai red curry paste and coconut milk first, then sear in a hot pan. Lay the beef on top of a crunchy salad of mixed leaves, been sprouts, red pepper slices and pea shoots, then pour the pan juices over the top. Utterly delicious and only a few minutes to prepare.
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