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Thai Beef Salad
Recipe Serves 4 | Prep 45 minutes | Cook 10 minutes
Ingredients
- 2 pounds Australian beef steak (sirloin, strip loin or tenderloin)
- ¼ cup fish sauce
- ¼ cup lime juice
- 3 Lebanese cucumbers, sliced thinly
- 6 green onions, sliced thinly
- 5 ounces bean sprouts, tailed
- 1 cup loosely packed fresh mint leaves
- 9 ounces cherry tomatoes, halved
- ½ cup loosely packed coriander leaves
- ¼ cup sweet chili sauce
- 1 tablespoon soy sauce
Method
- Combine
the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime
juice in a large bowl; cover, refrigerate for 30 minutes.
- Drain beef; discard marinade. Cook beef on heated, lightly-oiled,
grill plate until browned both sides and cooked until desired. Cover,
and let stand for 5 minutes; slice thinly.
- Meanwhile,
combine cucumber, onion, sprouts, mint tomato and coriander in a bowl.
Combine remaining fish sauce and juice with chili sauce and soy sauce
in a screw-top jar; shake well.
- Add beef and dressing to salad; toss gently to combine.
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