Thai Beef Salad
adapted from The Best Of Annabel Langbein
4 thick beef fillet steaks (about 500g)
1 red onion, finely diced
1/2 cucumber, cut into thin strips
1 cup cherry tomatoes, halved
3/4 cup mint leaves (I chopped these very finely)
2 tablespoons lemon juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup sweet chilli sauce
1 teaspoon minced coriander
1 tablespoon lime juice
Grill or pan fry the beef to your liking. Cool, then cut into slices. Mix with the combined dressing ingredients then toss with the remaining salad ingredients.
I served this mixed through with some cold angel hair noodles to make it more filling, but you could serve this as is or with rice, rice noodles or over a lettuce mix.
As I mentioned above, everyone really liked this. I added the chilli sauce to only the adult portions, and it was not too overpowering.
Linking up with Wake Up Wednesdays.