Name: Thai Beef Salad
Ingredients: 500 g Rump or topside steak; Assorted lettuce leaves; 185 g Cherry tomatoes; halved; 2 Cucumbers; peeled and chopped; 2 Red onions; sliced; 3 tb Fresh mint leaves; 1 Stalk fresh lemongrass; chopped, or; 1 ts Finely grated lemon rind; 3 tb Fresh coriander leaves; 1/4 c Light soy sauce; 2 tb Lime juice; 2 tb Sweet chilli sauce; 1 tb Brown sugar; 2 ts Thai fish sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Super2	4	servings

INGREDIENTS

500	g	Rump or topside steak
		Assorted lettuce leaves
185	g	Cherry tomatoes; halved
2		Cucumbers; peeled and chopped
2		Red onions; sliced
3	tb	Fresh mint leaves
1		Stalk fresh lemongrass; chopped, or
1	ts	Finely grated lemon rind
3	tb	Fresh coriander leaves
1/4	c	Light soy sauce
2	tb	Lime juice
2	tb	Sweet chilli sauce
1	tb	Brown sugar
2	ts	Thai fish sauce

INSTRUCTIONS

LIME AND CORIANDER DRESSING
I. Heat a frying or char-grill pan over a high heat until hot, add beef and
cook for 1 to 2 minutes each side or until cooked to your liking. Set aside
to cool.
2. Arrange lettuce, tomatoes, cucumbers, onions and mint attractively on a
serving platter
3. To make dressing, place lemongrass, coriander, soy, lime juice, chilli
sauce, sugar and fish sauce in a bowl and mix to combine.
4. Slice beef thinly and arrange on salad, then drizzle with a dressing and
serve.
Recipe by: Super Food Ideas (Aussie Magazine)
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