Thai Beef Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• teaspoon chili flakes, finely chopped
• 2 cloves garlic, crushed into a paste
• 3 tablespoons fresh lime juice or 3 tablespoons lemon juice
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 1 small red onion, sliced into thin rings
• 2 stalks lemongrass, bruised and chopped (optional)
• 100 g green beans, trimmed
• 1/2 small cucumber, peeled
• 20 small cherry tomatoes, halved
• 20 red seedless grapes
• 1/4 cup fresh mint
• 1/4 cup fresh coriander
• 300 g sirloin steaks
• 1 tablespoon vegetable oil

Recipe

• 1 mix the chili flakes and garlic together.
• 2 mix in the lime or lemon juice, fish sauce, sugar, sliced lemongrass and red onions.
• 3 boil the beans in a pot of water for just for a couple minutes. rinse in cool water and drain.
• 4 cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. cut into half-moon shapes.
• 5 mix the beans, tomatoes, cucumber, grapes and most of the herbs together in a salad bowl.
• 6 heat up a frying pan or griddle until very hot.
• 7 smear the meat with oil on both sides and cook for 2-4 minutes on each side. this will leave a bit of pink in the middle.
• 8 if you want it well done, adjust the cooking time as necessary.
• 9 let the meat rest for five minutes before slicing, then lay it on a work surface and slice it thinly on a slant.
• 10 spoon most of the dressing mixture you prepared earlier over the salad.
• 11 slide the steak slices through a bit of the remaining dressing, then arrange it over the salad.
• 12 decorate with the leftover herbs and serve.