Thai Beef Salad

Ingredients

Main Ingredients

• Dressing
• 1/2 tsp birds eye chilli, finely chopped
• 3 cloves garlic, crushed
• 1 tbs coriander stem, finely chopped
• 2 tsp sugar
• 2 tbs Squid brand fish sauce
• 3 tbs lime juice
• 1 tbs canola/vegetable oil
• Salad
• 250g good quality steak
• 1/2 tbs canola/vegetable oil
• 2 cups mixed lettuce
• 1/4 cup cherry tomato, quartered
• 1/4 small red onion, thinly sliced
• 1/2 cucumber, cut horizontally then cut into slices
• 1/4 cup coriander
• 1/4 cup mint leaves
• Garnish
• 1 tbs peanuts, roughly chopped
• Coriander & mint leaves

Method

1. Whisk together the chilli, garlic, coriander stem, sugar, fish sauce, lime juice and oil in a small jug.
2. Place steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and refrigerate for at least 3 hours to develop flavours.
3. Heat fry pan on high. Drizzle beef with 1/2 tbs oil on both sides then sprinkle with salt and pepper. Cook to your liking. Remove from fry pan and place on a plate. Set aside for 10 minutes to rest.
4. Place lettuce in a bowl. Drizzle with 1 tbs of the dressing. Toss gently.
5. Slice beef thinly against the grain and place in a bowl with remaining salad ingredients. Dress with most of the remaining dressing and toss gently.
6. Pile lettuce onto plate, pile on the beef and other salad ingredients.
7. Sprinkle with peanuts and garnish with coriander and mint. Drizzle with remaining dressing. Serve immediately.

Brands and product used

• Squid Brand - Fish Sauce