Thai Beef Salad Recipe
Ingredients
| 500 g/1 lb rump or topside steak | ||
| 185 g/6 oz mixed lettuce leaves | ||
| 185 g/6 oz cherry tomatoes, halved | ||
| 2 cucumbers, peeled and chopped | ||
| Red onions | 2 , sliced | |
| Mint leaves | 3 Tablespoon | |
| LIME AND CORIANDER DRESSING | ||
| Lemon grass stalk | 1 , finely chopped | |
| Coriander leaves | 3 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Light soy sauce | 3 Tablespoon | |
| Sweet chilli sauce | 2 Tablespoon | |
| Fish sauce | 2 Teaspoon | |
Directions
1. Heat a frying or char-grill pan over a high heat until hot, add beef and cook for 1-2 minutes each side or until cooked to your liking. Set aside to cool.
2. Arrange lettuce, tomatoes, cucumbers, onions and mint attractively on a serving platter.
3. To make dressing, place lemon grass or rind, coriander, sugar, lime juice and soy, chilli and fish sauces in a bowl and mix to combine.
4. Slice beef thinly and arrange on salad, then drizzle with dressing and serve.
2. Arrange lettuce, tomatoes, cucumbers, onions and mint attractively on a serving platter.
3. To make dressing, place lemon grass or rind, coriander, sugar, lime juice and soy, chilli and fish sauces in a bowl and mix to combine.
4. Slice beef thinly and arrange on salad, then drizzle with dressing and serve.
Chef
