Recipes by Barbara Northwood

Thai Beef Salad

Feb 15 10:27am

Serves
Serves 4

Ingredients

3 sirloin steaks
2 tblsps vegetable oil
Salt and pepper, to taste
250g punnet cherry tomatoes, halved
1/2 bunch mint leaves
1/2 bunch coriander leaves
2 Lebanese cucumbers, halved and sliced
1 medium red onion, sliced
1 x 125g can corn kernels, drained
3/4 cup roasted peanuts, chopped finely
Thai Dressing
1 tblsp brown sugar
2 tblsps lime juice
1/4 cup fish sauce
1/4 cup sweet chilli sauce

Method
1 Toss steaks in oil, then season with salt and pepper.

2 To make Thai dressing, dissolve brown sugar in lime juice in a jug. Stir in fish sauce and sweet chilli sauce.

3 Cook steaks on a heated grill pan or barbecue hotplate until browned on both sides and tender. Remove steaks from pan. Cover, stand for 5 minutes, then cut into thin slices. Put slices in a bowl and pour dressing over.

4 Combine tomatoes, mint and coriander leaves, cucumbers, onion, corn and 1/2 cup of the roasted peanuts in a large bowl. Add steak slices. Toss salad well.

5 Serve salad sprinkled with remaining roasted peanuts.

Hint: Lamb can be substituted for beef in this recipe.

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