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Serving size: Serves 2
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Lunch
Favourite flavours: Beef, Salad

Thai beef salad

INGREDIENTS

400g lean rump, or fillet of beef
Olive or canola oil spray

Dressing
Juice of 2 limes (or ⅓ cup of lemon juice)
1 tablespoon caster sugar dissolved in 1 tablespoon boiling water
2 tablespoons Thai fish sauce
1 red chilli, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander

Salad
6 lettuce leaves, shredded
2 tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely sliced into rings
2 radishes, thinly sliced
8 mint leaves
8 coriander leaves
Red chilli, seeded and finely chopped (optional)

METHOD

Grill or pan-fry (in a non-stick pan sprayed with a little oil) the beef rare. Cool and slice thinly. Combine dressing ingredients and pour over the beef. Mix salad ingredients together. Top with beef and dressing. Serve immediately.

Hint: The beef is best served rare but can be cooked to your liking.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.