Thai Beef Salad

Thai food is one of my favourite cuisines.

I just love the combination of Thai flavours, particularly in salads.

This Thai Beef Salad is fabulous for a

casual summer lunch or a great weeknight dinner.

Despite the number of ingredients, this is a really easy and delicious salad.

The preparation (approx 20 minutes) can be done in the afternoon,

so that the beef can be cooked 15 minutes prior to serving.

INGREDIENTS (Serves 3)

3 x 220g Fillet Steaks (I used Rib)

Oil Spray

MARINADE:

3 Tbsps Fish Sauce

2 Tbsps Soy Sauce

2 Tsps Sugar

2 Garlic Cloves, minced

1/4 Tsp Ground Coriander

1/4 Tsp Ground Black Pepper

SALAD:

100g Mixed Salad Leaves

1 Lebanese Cucumber, deseeded, and finely sliced

1 Carrot, julienned

1 Small Red Onion, finely sliced

1/4 Cup Coriander, coarsely chopped

1/4 Cup Mint, coarsely chopped

4 Kaffir Lime Leaves, finely sliced

1 Large Green Chilli, finely sliced

DRESSING:

1 Tbsp Soy Sauce

2 Tbsps Fish Sauce

2 Tbsps Lime Juice

1 Tbsp Raw Sugar

METHOD

Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15-30 minutes, but no longer than 4 hours.

Meanwhile, place all the dressing ingredients in a screw top jar. Shake until well combined. Set aside.

In a salad bowl, combine salad leaves, cucumber, carrot, onion, coriander, mint, lime leaves and chilli.

Heat a large fry pan over a high heat. When hot, add oil spray and the marinated steaks and sear for 4 minutes on each side for medium-rare; or an extra 2 minutes each side for medium-well.

Transfer the steaks to a warm plate, cover loosely with foil, and leave to rest for 4 minutes.

Slice the steaks as thinly as you can.

Arrange the combined salad ingredients on a serving platter or individual plates. Drizzle with dressing, and top with thinly sliced beef.

Serve immediately.