Thai beef salad recipe
225-250g (71/2 NJoz) Finest rump steak
oil, for brushing
For the salad
½ head Chinese leaf, finely sliced
3 spring onions, thinly sliced
1 carrot, thinly sliced
6 radishes, thinly sliced
2tbsp freshly chopped coriander
For the dressing
4tbsp sweet chilli sauce
zest and juice of a lime
1tbsp light soy sauce
For the garnish
25g (1oz) roasted peanuts, shelled and skinned
handful fresh mint leaves
Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes. Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well. Using a sharp knife, cut the cooked steak into thin slices and arrange on top of the salad. Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves, and serve immediately.
