Beef.

Thai Style Beef Salad

Serves 4

500g beef sirloin or backstrap, trimmed of fat and sinue

Salad

3 cups mesculin lettuce leaves

12 mixed cherry tomatoes (red, yellow green), quartered

1 Lebanese cucumber, thinly sliced on the diagonal

1 small Spanish onion, thinly sliced

1/2 cup fresh mint leaves, roughly chopped

1/2 cup fresh coriander leaves, roughly chopped

1/2 cup dry roasted cashew nuts

Salad dressing

1/4 cup caster sugar

1/2 cup water

Juice & zest 2 limes

1 fresh red chilli chopped or 1 teaspoon dried chilli flakes

1 teaspoon fish sauce

Pre- heat the grill for 3-5 minutes. Spray grill plates with cooking spray. Cook the sirloin for 4 - 6 minutes. Meat should be brown on the outside but rare in the middle. Remove and wrap in foil. Wait 10- 15 minutes before thinly slicing the beef.

Combine all of the ingredients together for the salad onto individual plates or in one big serving bowl.

Dressing: in a small saucepan combine all the ingredients, bring to the boil, simmer 1-2 minutes, remove and allow to cool.

Top the salad with beef slices and toss in cooled dressing. Serve immediately.

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Sunbeam GC7800 manual Thai Style Beef Salad, 500g beef sirloin or backstrap, trimmed of fat and sinue, Salad dressing
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GC7800 specifications

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