Thai Beef Salad

Preparation time:     5 mins
Cooking time:            6 - 12 mins
Serves:                       2

What you need

225-250g John Penny rump steak
Oil for brushing

For the salad
1/2 head Chinese leaf, finely sliced
3 spring onions, thinly sliced
1 carrot, thinly sliced
6 radishes, thinly sliced
2 tbsp freshly chopped coriander
For the dressing
4 tbsp sweet chilli sauce
zest and juice of a lime
1 tbsp light soy sauce
For the garnish
25g roasted peanuts, shelled and skinned
handful fresh mint leaves.

How to cook

Brush the steak evenly with oil and season to taste.
Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking.

Transfer to a plate and allow to rest for 5 minutes.

Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well.

Using a sharp knife, cut the cooked steak into thin slices and arrange on top of the salad.

Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves, and serve immediately.

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