Thai beef salad
|1 dash||Vegetable oil|
|500 g||Beef steaks|
|100 g||Salad leaves|
- Trim steaks of fat. Heat a nonstick frying pan, add a film of vegetable oil, such as peanut, sunflower or rice bran oil and pan-fry steaks for 2 to 4 minutes on each side, depending on the thickness of steaks and your preference for pink meat. Remove to a plate and refrigerate until cold.
- Thinly slice cold steaks and combine with the remaining salad ingredients(carrots, peeled and sliced on an angle, telegraph cucumber, seeds removed and sliced on an angle, spring onions, sliced,) in a large bowl.
- Place dressing ingredients ( thai sweet chill sauce, juice of 2 limes, light soy sauce, thai fish sauce, cold water) into a small bowl and stir to combine. Pour dressing over salad, toss well and serve.
Tip: Try jasmine or green tea, or lager with Asian flavours. If you prefer to drink wine, these fragrant Asian dishes demand aromatic wines, such as dry riesling, pinot gris or gewürztraminer.