Warm Thai beef salad
1 clove(s), crushed
300 g, halved
Lean beef sirloin steak
400 g, fat trimmed, (buy 2x250g)
2 medium, halved lengthways, thinly sliced
1 medium, thinly sliced
200 g, (grape), halved
½ medium, thinly sliced
Sweet chilli sauce
- Combine soy sauce and garlic in a medium bowl. Add steaks and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
- Meanwhile, cook beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl or sink of cold water. Drain. Place beans in a large bowl with cucumber, capsicum, tomatoes, onion, coriander and mint. Toss gently to combine.
- Combine sweet chilli and fish sauces, oil and juice in a small bowl. Add lime mixture and sliced steak to salad and toss gently to combine. Serve.