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Roast Beef Salad with Thai Chilli


For 6 - 8 servings:


2kg Angus 200-day ribeye
Sea salt and freshly cracked black pepper
4 tbsp canola oil


For Thai chilli sauce
300g red chillies
30g chilli padi
180g garlic, fine chopped
30g shallots, finely ground
100ml lime juice
200ml fish sauce
30g fine sugar

Cooking Method

1. Pre-heat oven to 200°C. Cut the beef into ½ along the length. Pat dry.

2. Rub salt and pepper over the 2 pieces beef.

3. Heat oil in a deep frying pan and sear the beef on all sides, to form a brown crust – this will take about 2 minutes.

4. Then place the beef on a baking rack, apart from each other.

5. Pop the meat into the oven for 20 minutes at 200°C. Then turn the beef around and set temperature at 220°C and cook for 10 mins. Turn the beef around and continue cooking for another 10 mins at 220°C. Total roasting time is around 40 mins.

6. Remove the beef, cover and let the meat rest for around 20 mins.

7. To serve, let the meat cool before slicing thinly and serving the slices coated with Thai chilli sauce on a bed of Romaine Lettuce, halved cherry tomatoes and sliced raw shitake mushrooms.

To make the Thai chilli sauce
1. Grind all the chillies, garlic and shallot to a fine paste. Add lime juice and fish sauce to the paste. Make this 1 to 2 days ahead and store in the chiller.

Recipe by Chef Violet Ooh, Violent Ooh Singapore

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