Asian-style beef salad
This spicy salad is a simple version of the popular Thai beef salad. It’s very easy to make so it’s ideal for a midweek supper or weekend lunch. Serve it with crusty bread or steamed rice and sprinkle some toasted peanuts on top if you like.
Ingredients
Method
- Remove the steak from the refrigerator 1 or 2 hours before cooking and wipe it dry.
- Separate the leaves of the lettuce, wash them and wipe dry with kitchen towel. Put them in a large serving dish.
- Thinly slice the radishes and spring onions, then add to the lettuce.
- Cut the cucumber in half lengthwise, scrape the seeds out, then slice thinly and add to the salad.
- Rub the steak with a little oil, season with salt, then grill it on a barbecue or in a griddle pan for 2-3 minutes on each side (or longer for well-done). Rest for 5 minutes on a warm plate.
- The dressing: mix the chilli, ginger, sugar, oil, soy sauce and lime juice.
- Thinly slice the steak across the grain and place the strips on top of the salad. Drizzle with the dressing and scatter over the coriander leaves.