Thai Beef Salads Recipes

Ingredients :

500g (1 lb) rump or sirloin steak

2 tbsp oil

1 small soft-leaved lettuce

200g (6.5 oz) cherry tomatoes, halved

1 Lebanese cucumber, cut into cubes

4 spring onions, chopped

1/2 cup (15g / 1/2 oz) fresh coriander leaves

Dressing:

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp soy sauce

1 tbsp sweet chili sauce

2 cloves garlic, crushed

1 tbsp chopped fresh coriander

Method :

Brush the steak with the oil and heat a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only. Remove from the pan and set aside for 5 minutes. To make the dressing, combine the fish sauce, lime juice, soy sauce, sweet chili sauce, garlic and coriander in a bowl. Cut the cooled steak into thin strips. Place the lettuce leaves on a serving plate and arrange the cherry tomatoes, cucumber, spring onion and strips of steak on top. Drizzle with the dressing and scatter over the coriander leaves. Serve immediately.

Serves 4

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