Spicy Thai Beef Salad

How to make Spicy Thai Beef Salad

Prep Time: 10 minutes        |        Cook Time: 12 - 15 minutes        |        Serves: 4

Ingredients

• 350g Jindurra Station Beef eye fillet, tail preferred
• 1 punnet cherry tomatoes
• ½ red onion
• 1 Lebanese cucumber
• 200g green beans
• 1 red chilli
• 2-3 sprigs of small leaf, fresh mint
• A few sprigs fresh coriander leaves
  
• 1 fresh lime
• 1 red chilli, thinly sliced (optional)
• 150g Forresters roasted peanuts
• Salt and pepper, to taste

Dressing:

• 2 limes, juiced
• 1 tbsp Asia Specialities fish sauce
• 1-2 tbsp White Mill caster sugar

Method

1. In a frypan, on medium-high heat, lightly oil and sear beef fillet for 3-5 minutes, on each side (or cooked to your liking). Season with salt and pepper during each turn. Set aside to rest and cool, then slice very thinly.
2. Bring a small saucepan, half filled with water, to boil.
3. Trim both ends of the beans, add to boiling water for 30-60 seconds, drain and place in a bowl filled with cold ice water for 2-3 minutes. Drain.
4. Cut cherry tomatoes in half.
5. Slice 1 lime into 8 wedges.
6. With vegetable peeler, finely slice onion, chilli and cucumbers into ribbons.
7. Pick the mint leaves off the stems.
8. Finely chop peanuts. Leave a little to sprinkle on top of salad, as garnish.
9. For the dressing, in a bowl, add juice of 2 limes, sugar and fish sauce, then stir until sugar has dissolved.
10. In a large bowl, add beans, cucumber, tomato, onion, beef, peanuts, mint, chilli and dressing, then gently fold through and serve in bowls. Place lime wedges on the side of the salad bowls and sprinkle the remainder of peanuts over the top.

Option: You can also use porterhouse steaks for this recipe.