Name: Thai beef salad
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 4
Ingredients: 4 scotch fillet steaks (125-150g each), trimmed; olive oil, for brushing; 2 lebanese cucumbers, halved lengthways, sliced; 250 gram cherry tomatoes, halved; 100 gram mixed salad leaves; 1 cup mint leaves; 1 cup coriander leaves; 1/2 cup basil leaves; 8 green onions, sliced; lime wedges, to serve; Dressing; 1/4 cup (60ml) lime juice; 2 tablespoon kecap manis; 2 tablespoon sweet chilli sauce; 1 teaspoon brown sugar; 1 clove garlic, crushed; 1/4 teaspoon chopped chilli

Thai beef salad

This quick and aromatic Thai beef salad combines lemony-flavoured coriander leaves with cool Lebanese cucumber, refreshing mint and rare beef - the flavours are well and truly amazing!

Serves 4

Prep

12M

Cook

Total

17M

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Ingredients

4 scotch fillet steaks (125-150g each), trimmed

olive oil, for brushing

2 lebanese cucumbers, halved lengthways, sliced

250 gram cherry tomatoes, halved

100 gram mixed salad leaves

1 cup mint leaves

1 cup coriander leaves

1/2 cup basil leaves

8 green onions, sliced

lime wedges, to serve

Dressing

1/4 cup (60ml) lime juice

2 tablespoon kecap manis

2 tablespoon sweet chilli sauce

1 teaspoon brown sugar

1 clove garlic, crushed

1/4 teaspoon chopped chilli

Method

1.Preheat a chargrill or heavy-based frying pan to high. Brush both sides of each steak lightly with oil.

2.Cook on grill or in pan for 2 minutes to seal, or until moisture pools on surface. Turn and cook second side for 1-2 minutes, until steak feels springy when touched with tongs.

3.Transfer to a plate and cover with foil. Rest for 3-5 minutes. Slice steak across grain.

4.Toss remaining salad ingredients in a bowl. To make dressing, whisk together all ingredients in a small jug. Season to taste. Toss through salad, then add beef and stir through. Serve.

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Ingredients

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