Thai Beef Salad

You will need

  • For the beef:
  • 2 Beef frying steaks
  • 1 tbsp vegetable or olive oil
  • 2 tbsp light soy sauce
  • 1 small red onion
  • 1/2 head Chinese leaf or iceberg lettuce
  • ½ a cucumber
  • 1 large carrot
  • 150g beansprouts
  • 16 cherry tomatoes
  • A few mint and coriander leaves (optional)
  • For the dressing
  • 1 lime – juice only
  • 2 tsp sugar
  • 2 tbsp – light soy sauce
  • Pinch of chilli flakes

Step 1

To make the marinade, pour the oil and soy sauce into a shallow dish. Put the steaks into the dish and use a spoon to make sure they are coated in the marinade. Set them aside while you prepare the vegetables.

Remember to wash your hands after handling raw meat.

Step 2

Peel the red onion, cut it in half, then cut it into thin slices.

Step 3

Wash the Chinese leaf or lettuce and then finely slice it.

Step 4

Peel the skin off the carrot and cucumber, and then use the peeler to slice them lengthways into ribbons.

Step 5

Wash the beansprouts, pat them dry, then remove the ends.

Step 6

Cut the cherry tomatoes in half then put them in a large bowl along with all of the other prepared ingredients. If you’re using the mint and coriander leaves then tear them into the bowl at this point also. Mix all of the ingredients together using your fingers.

Step 7

Heat a large frying pan over a high heat. Add the marinated steaks to the pan.
If you want the beef to be medium rare, then cook for 1 minute on each side. If you want it to be medium, then cook for 2 minutes on each side. When they are cooked, remove the steaks from the pan and transfer to a plate to rest.

Step 8

While the steaks are resting, you can prepare the dressing. Roll the lime on a hard surface with your hands. This helps to release the juice in the lime. Cut the lime in half and squeeze the juice into a bowl, being careful to catch and discard the pips.

Step 9

Add the sugar to the lime juice, and stir until it has all dissolved. Stir in the soy sauce, and then taste the dressing. You can then adjust the dressing to your taste, by adding more lime juice, soy sauce or sugar. When you’re happy with it, add a few chilli flakes to finish it off.

Step 10

Pour the dressing over the prepared salad and gently mix using your fingers to coat all the ingredients. To serve, slice the cooked beef into thin strips and mix it in to the salad, leaving a little of the beef to one side to place on top. Serve immediately. Enjoy!

Top tip:

If you are using fresh coriander and have some left over, you can freeze it. Then it will last until you want to use it again!

Serves 4

Preperation time: 15 minutes

Cooking time: 5 minutes

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