THAI BEEF SALAD 0

Serves 2

INGREDIENTS

For the Salad

As much rump or fillet steak as you think 2 people can eat

4 handfuls of baby spinach leaves

1 bunch fresh coriander – pluck leaves off and break them by hand (last minute job)

Handful of fresh baby corn – steamed

Handful of sugar snap snow peas – steamed

1 small carrot – julienned (use the best tool in the world, the julienne slicer – costs about £5 / $10 Aussie and makes vegies look sooooooooooo fancy!

1 small cucumber – julienned

tiny handful peanuts – crushed roughly

1/2 bunch spring onions – chopped pretty finely – maybe 4mm wide

2 handfuls glass / vermicelli noodles – these come cooked but you need to heat them in a wok / pan with a teaspoon of olive oil before serving – once heated – cool down a little by spreading on a plate

8 baby plum tomatoes – quartered

1/2 red chilli – deseed and chop very very very very finely

1/2 stick lemongrass – remove first layer and chop very very very very finely

For the Dressing

1/2 red chilli – deseed and chop very very very very finely

1/2 stick lemongrass – remove first layer and chop very very very very finely

Juice from 4 lemons

Juice from 4 limes

1/4 teaspoon toasted seasame oil

1 tbsp olive oil

1tbsp soy sauce

1 teaspoon sweet chilli sauce

Any leftover leaves of coriander – chuck ’em in

METHOD

For the Salad

Scatter spinach leaves on a large white platter, then place all of the other ingredients on top, but in a pretty kinda way i.e. evenly distributed and perhaps border the platter with the 1/4 tomato pieces?!

Pan fry / grill steak until done on the outside but pink and juicy in the middle – remove from heat – slice into 5mm wide pieces and place on top of salad.

For the Dressing

Shove all ingredients in a jar and shake.

Pour over salad to serve – don’t pour it all at once – just according to taste / individual preference.

YUMMMMMMMMMMMMMMMM!