Thai-style seared beef salad
Salads
Thai-style seared beef salad
If hot or cold roast beef isn't for you, try slicing the joint into steaks and making this dish, it's easy to make and perfect for a hot summer's evening.
Ingredients
main
- 500g lean beef joint, sliced into 1cm steaks
for the dressing
- 3 limes, juiced
- 1 lime, zested
- 1 piece lemongrass, outer skin removed, finely chopped
- 1 tbsp sweet chilli sauce
- 1 red or green chilli, finely chopped
- 2 tbsp fish sauce
- 2 tbsp mint leaves, roughly chopped
for the salad
- ½ head Chinese leaves
- 12 cherry tomatoes, quartered
- 1 cucumber, peeled, deseeded and cut into thick batons
- 6 spring onions, sliced lengthways
- 1 heaped tbsp coriander, roughly chopped
- 1 heaped tbsp basil leaves, roughly chopped
Method
main
-
Step 1
Season the beef and brush with sunflower oil. Heat up a heavy griddle pan to smoking hot and quickly sear the steaks for about 1 minute per side. Transfer to a bowl, cover with foil and leave to cool.
Make the dressing
-
Step 1
by mixing all the ingredients together. Taste; it should have a distinct sweet and sour flavour. You might want to add a little sugar (ideally palm) or more sweet chilli sauce.
-
Step 2
Slice the cooked steak into thin ribbons and add to the dressing, stirring around to get a good coating. Add any meat juices.
Make the salad
-
Step 1
Finely shred the Chinese leaves and mix with the other salad ingredients. Mix everything together and serve with lime quarters.
