Name: Asian beef salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Dressing; 1/4 cup (60ml) sweet chilli sauce; 2 limes, grated rind and juice; 1 tablespoon rice wine vinegar; 1 tablespoon fish sauce; 2 teaspoon palm sugar; cooking oil spray; 400 gram fillet steak, trimmed; 1 punnet grape tomatoes, halved; 2 lebanese cucumbers, sliced; 8 green onions, thinly sliced; 1/2 bunch mint, leaves picked; 1/2 centimetre coriander, leaves picked

Asian beef salad

This fresh, zesty Asian beef salad is perfect for a warm Summer evening entertaining outdoors with family and friends.

Serves 4

Prep

20M

Cook

12M

Total

32M

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Ingredients

Dressing

1/4 cup (60ml) sweet chilli sauce

2 limes, grated rind and juice

1 tablespoon rice wine vinegar

1 tablespoon fish sauce

2 teaspoon palm sugar

cooking oil spray

400 gram fillet steak, trimmed

1 punnet grape tomatoes, halved

2 lebanese cucumbers, sliced

8 green onions, thinly sliced

1/2 bunch mint, leaves picked

1/2 centimetre coriander, leaves picked

Method

1.Preheat a barbecue or chargrill on high. Spray lightly with oil. Cook steaks for 4-6 minutes each side. Transfer to a plate. Cover loosely with foil and rest.

2.In a bowl, combine all remaining salad ingredients. Set aside.

3.To make dressing: Whisk together all ingredients in a jug.

4.Slice beef thinly and toss through salad with dressing. Serve.

Sirloin or rump steak can be used in place of fillet steak, but be sure to cut off any visible fat.
Note

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Ingredients

Method

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