Asian

Thai Beef Salad

1 reasonably large steak
1 Head chinese leaf sliced thinly
1 carrot shredded
1 red onion, very thinly sliced, half for the salad, half for the crunchy bits.
1 large spring onion, chopped finely
1 tbsp coriander, chopped
1 tbsp mint, chopped
1 tbsp thai basil, chopped
½ red chilli, seeded and chopped finely
3 tbsp fish sauce
3 tbsp lime juice
Sugar
4 cloves garlic sliced thinly
2 tbsp oil
3 tbsp cashew nuts, crushed
Seasoning

So, loads of ingredients here, but four elements, the salad, the steak, the dressing and the crunchy bits.

Start by letting the steak warm up, season with salt and pepper.

For the crunchy bits, in a pan, fry half the onion with the garlic in the oil, and when starting to caramelise add the cashew nuts to toast them slightly. Drain on kitchen paper and set aside.

Make the dressing, by combining the chilli, the lime juice, the fish sauce and a little sugar, adjusting the sugar to balance.

Combine all the salad ingredients and the herbs in a bowl, then cook the steak as you like it and set aside to rest. Dress the salad, slice the steak and present it nicely. Don’t forget to drizzle some of the juices over the salad once plated.

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