Thai Beef Salad

Serves 4 – 6 in under 30 minutes
Preparation time: 15 min
Cooking time:  5-10 mins
Resting time: 5-10 mins

This recipe is very easy to make and dressing can be prepared 1 day in advance. Beef can be served hot or cold

Dressing

1-2 sliced birds eye chili (or any other spicy chili - adjust amount to taste)
4 garlic cloves
2 tbsp coriander stems, chopped
Pinch of salt
2 tsp sugar
4 tbsp fish sauce
4 tbsp lime juice
2 tbsp oil

Mix Everything in food processor and chill till time to serve.

Tip: You can adjust spicy (chilli) sweet (sugar) sour (lime) and salt (fish sauce) to your own taste.

Salad

100g per person sirloin steak (room temperature)
1 tbsp oil
Salt and pepper
1-2 bags mixed lettuce leaves
1 punnet cherry tomatoes, halved
½ to 1 small red onion very finely sliced
1 cucumber, cut horizontally then cut into slices
1 bunch each of mint leaves and coriander leaves
½ bunch basil leaves

Mix all the salad ingredients and herbs

Optional Extra: 4 lime leaves very finely sliced

1.   You can stir fry slices of steak or cook it whole whichever is to your liking

2.   Drizzle the beef with oil, salt and pepper

3.   Heat oil until very hot and cook steak to your liking (about 2½ mins each side for medium rare 2 cm thick steak). Keep warm and rest for 5-10 minutes

4.   Place steak in bowl with the rest of salad ingredients

5.   Add dressing and toss lightly

6.   Serve immediately

Garnish

1 tbsp peanuts, roughly chopped
Extra coriander and mint leaves (to taste)
Lime quarters