Thai beef salad
(from BlueFinger’s recipe box)
looks pretty close to what I remember, but not much in the way of greens – can add baby spinach, rocket, mixed salad greens etc.
Source: The Complete Quick Short Recipe Collection (Murdoch Books)
Prep time: 15 minutes
Cook time: 10 minutes
Serves 2 people
- 500g rump or sirloin steak
- 1 Lebanese cucumber, cut into cubes
- 4 spring onions, chopped
- 200g cherry tomatoes, halved
- Few lettuce leaves (optional)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp sweet chilli sauce
- 1 tbsp chopped fresh coriander leaves
Heat a non-stick frying pan. Add the steak and cook over high heat for 4 minutes on each side. Remove from the pan and leave to cool for 5 minutes.
To make the dressing, place the fish sauce, lime juice, sweet chilli sauce and chopped coriander leaves in a bowl and mix together.
Cut the cooled steak into thin strips and place in a bowl with the cucumber, spring onion and tomato. Toss until well mixed and transfer to a serving dish – line the dish with a few lettuce leaves, if desired. Drizzle with the dressing and serve immediately, garnished with coriander leaves.