Chef Adam Handling shares his recipe for this Asian-influenced beef salad.
Cooking Time: 30 mins
Serves: 5
Ingredients
FOR THE WATERFALL BEEF
2kg beef rump (N.B. can use another cut e.g. bavette)
80g oyster sauce
3 limes
2 lemons
3 shallots
1 bunch spring onions
50ml fish sauce
1 tablespoon dried chilli flakes
1 bunch picked basil (whole leaves)
1 bunch picked mint (whole leaves)
1 bunch picked coriander (whole leaves)
FOR THE GARNISH
50g white rice
½ stick lemongrass, finely chopped
2 Kaffir limes
Method
For the waterfall beef, rub the meat in oyster sauce. Cook it under the grill at full temperature for 8 minutes.
Juice the limes and lemons.
Roughly chop the shallots and spring onions - you don’t want them cut too fine, as you want to achieve a crunchy texture.
Mix the shallots and spring onions in a bowl with the fish sauce. Add the lemon and lime juice, dried chilli flakes and leave to marinate.
Take the meat out of the grill and let it rest for about 10 minutes. Pour the fat from the meat into the salad for additional flavour.
Slice the meat, nice and thinly, and add it to the salad.
Mix together and add the fresh herbs, to finish.
Serve the salad in a big bowl.
For the garnish, dry roast the rice in a frying pan. Add the lemongrass and kaffir lime. Blend all the ingredients together. Sprinkle the garnish on the meat just before serving.
Adam Handling is the Chef/Owner of The Frog Hoxton, Frog by Adam Handling and Eve Bar in Covent Garden, and Chef Patron of Adam Handling Chelsea.
His beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony whilst maintaining a firm commitment to sustainability.
