Lieve meisjes,

Dit is het allereerste recept in mijn leven dat ik "uitwissel". Ik wil het jullie gewoon niet onthouden... Daar gaat ie:

Thai Beef Salad (Thai salade tiede) with coconut rice:
Serves 4

Ingredients:
· 650 gram fillet steak (goede biefstuk) cut into slices about 1 cm thick
· Vegetable oil
· 15 gr. fresh coriander
· 15 gr. fresh mint
· 3 stalks of lemongrass, trimmed and finely chopped
· 1 ripe mango, decoratively sliced
· 1 cucumber, decoratively sliced
For the dressing:
· 2 small fresh chillies, halved, deseeded and finely chopped
· 2 garlic cloves, peeled
· 4 cm piece of fresh ginger, peeled and chopped
· Juice of 1 lime
· 3 tablespoons of light soy sauce (geen ketjap!)
· 2 tablespoons of vegetable oil
· 3 tsp. Light brown sugar
For the coconut rice:
· 2,5 cups (kleine koffiekopjes) coconut milk
· 1,5 cups water
· 1 stalk of lemongrass, bruised (gewoon heel laten en een paar x op slaan)
· ½ tablespoon of salt
· 250 ml Thai jasmine rice

Preparations:
Start with the rice: Put the coconut milk and water in a saucepan and add the lemongrass and salt. Bring the mixture to the boil, add the rice and stir. Half cover the saucepan with the lid and simmer very gently for 20 min. Remove from the heat, cover tightly and let stand for 5 more minutes. Discard the lemongrass and serve.

Thai Beef:
Cut mango into decorative slices and arrange around the edge of a large round plate. Do the same with cucumber slices.
Start preparing the dressing by mixing all the chopped ingredients (garlic, chillies, ginger, lime juice, soy sauce, oil, sugar) in a blender (staafmixer er op) and blend until they are quite fine. Chop the mint and coriander leaves, leaving some whole for the garnish.
Heat a grill pan (of anders koekenpan) over moderate to high heat until very hot but not smoking. Lightly brush the steak with oil and place on the hot pan. Grill for about 3 minutes on each side; steak should be rare to medium-rare (it will continue to cook al little bit after it is removed from the heat). Move steak to a bowl and mix with 2/3 of dressing. Pile the beef mixture on middle of the mango and cucumber decorated plate, top with the left over pieces of coriander and mint. Serve with rice and remaining dressing.