Thai beef salad
Lean beef fillet
450 g, (Buy 4x125g beef eye fillets) fat trimmed
3 medium, vine-ripened variety, deseeded, chopped
2 medium, cut into thin ribbons (see tip)
1 medium, thinly sliced
1 medium, finely chopped
1 cup(s), (35g)
Fresh red chilli
2 whole, deseeded, finely chopped
¾ cup(s), plus 1 tbs finely chopped coriander root
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium-high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 10 minutes before slicing thinly.
- Meanwhile, place tomatoes, cucumber, capsicum, onion, bean sprouts, chilli and coriander leaves in a large bowl. Toss gently to combine.
- Combine juice, fish sauce, palm sugar, oil and coriander root in a jug. Add sliced beef and dressing to salad. Toss gently to combine. Serve.