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Thai Style Beef Salad Serves 4
500g beef sirloin or backstrap, trimmed of fat
and sinue
Salad
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow green),
quartered
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
1
/
2
cup fresh mint leaves, roughly chopped
1
/
2
cup fresh coriander leaves, roughly chopped
1
/
2
cup dry roasted cashew nuts
Salad dressing
1
/
4
cup caster sugar
1
/
2
cup water
Juice & zest 2 limes
1 fresh red chilli chopped or 1 teaspoon dried
chilli flakes
1 teaspoon fish sauce
Pre- heat the grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook the sirloin for 4 -
6 minutes. Meat should be brown on the outside
but rare in the middle. Remove and wrap in foil.
Wait 10- 15 minutes before thinly slicing the
beef.
Combine all of the ingredients together for the
salad onto individual plates or in one big serving
bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in cooled
dressing. Serve immediately.
12
Beef.