Warm Thai Beef Salad

Serves:: 4

Ingredients

400g beef fillet steaks
75g mixed salad leaves
1/2 small red onion, thinly sliced
100g cherry tomatoes, halved
1 small Lebanese cucumber, sliced into thin circles
1/3 cup (20g) fresh coriander leaves, chopped

1/3 cup (20g) fresh mint, chopped

Dressing

1 and 1/2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soft brown sugar
1 small, fresh red chilli, seeded and finely chopped

Method

1. Season the beef well on both sides with salt and freshly ground black pepper. Thinly coat a grill or hotplate with oil spray and when very hot, sear the beef fillets on each side for three to four minutes. Remove and leave for 10 minutes before slicing thinly - the meat should still be quite pink in the middle.
2. While the beef is resting, make the dressing. Combine the fish sauce, lime juice, brown sugar, chopped chilli and two tablespoons of water in a small saucepan and stir over low heat until the sugar has completely dissolved. Remove from the heat and keep warm.
3. Place the mixed salad leaves, onion, tomato, cucumber, coriander leaves and mint in a large bowl and toss together. Arrange the salad on a large platter, top with the beef slices and pour the warm dressing on top. Serve immediately.

Source:: Men's Health

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Phil03:06am Sunday 13th March 2011 ESTReport Abuse
. Forget the onion and add a tablespoon of crushed peanuts. . With the cucumber, slice it lengthways in half before finely slicing it - this makes for bite size pieces and saves having to use a knife when your eating. . Can't stress strongly enough how important it is to slice the steak very finely, just short of shaving it if you can manage it. No thicker than 2mm, and make sure the steak is good quality - preferably export quality rump. There's nothing more embarrassing than serving up a Thai salad with tough steak.
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