Thai style beef salad

Serves:

Ingredients

• 500g beef sirloin steak
• 1 x 120g pkt mesclun salad
• 6 red cherry tomatoes, quartered
• 6 yellow cherry tomatoes, quartered
• 1 Lebanese cucumber, thinly sliced diagonally
• 1 small red onion, halved, thinly sliced
• 1/2 cup firmly packed fresh mint leaves
• 1/2 cup firmly packed fresh coriander leaves
• 80g (1/2 cup) roasted cashews, chopped

Salad dressing

• 125ml (1/2 cup) water
• 55g (1/4 cup) caster sugar
• 2 tsp finely grated lime rind
• 60ml (1/4 cup) fresh lime juice
• 1 fresh red birdseye chilli, finely chopped
• 1 tablespoon fish sauce
• 2 tsp sesame oil
• 2 tablespoon soy sauce

Method

Preheat the BBQ or stove top grill plate. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest.

Meanwhile, to make salad dressing, combine all ingredients in a small saucepan over low heat. Cook for 2 minutes. Increase heat to high and bring to the boil. Simmer, stirring, for 2 minutes. from heat and set aside for 30 minutes to cool.

Thinly slice beef across the grain. Combine salad ingredients, coriander and cashews in a bowl. Drizzle over dressing and toss. Divide salad among serving plates and top with beef.

Serving Suggestions

Note