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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thai Salad Ingredients:
1 tbs lime juice |
12 g cane grains sugar |
1 tbs sauce, fish, ready-to-serve |
2 tsp oil, sesame |
1 tsp soy sauce |
2 tsp ginger, ground |
1 garlic |
680 g beef |
200 g tomatoes, red, ripe |
1 cucumber |
1 onions |
2 peppers, hot chili, red |
15 g spearmint, fresh |
15 g coriander leaves |
15 g basil, fresh |
55 4 kaffir lime leaves, centre veins removed, finely shredded peanuts, all types |
Directions:
1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
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