Ingredients
500 gram beef eye fillet (whole piece, not sliced)
2 lebanese cucumbers, thinly sliced
4 golden shallots (eschallots), peeled and sliced
1 red capsicum, julienned
1 yellow capsicum, julienned
1 green capsicum, julienned
4 cup baby spinach leaves
1/4 cup fresh thai basil (or use normal basil)
1/4 cup fresh mint leaves
1/4 cup fresh coriander
Dressing
1 red chilli, thinly, sliced
1 clove garlic, crushed
2 tablespoon grated palm sugar (or use brown sugar)
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 cup lime juice
Method
1. Heat grill plate or frying pan to high and sear beef 4-5 minutes each side. Beef should still be rare. Rest 10 minutes. When cool, slice thinly.
2. Combine cucumber, shallots, capsicum, spinach and fresh herbs in mixing bowl.
3. To make dressing, mix all ingredients together. Toss cooked beef with dressing, then toss through salad. Serve immediately.
Real Living
