Spicy Thai Beef Salad Recipe

1 tbsp vegetable oil

1 tomato, cut into wedges

1 cucumber, halved, deseeded, cut into chunks

½ brown onion, finely sliced

1 long red chilli, finely sliced

½ cup mint leaves

¼ finely sliced spring onion

Marinade

2 tbsp Thai fish sauce

1 tsp finely shaved palm sugar

½ tsp ground black pepper

Dressing

3 tbsp Thai fish sauce

2 tbsp finely shaved palm sugar

2 tbsp lime juice

2 tsp Thai chilli powder, or to taste

• Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes.
• Meanwhile, to make the dressing, whisk together the fish sauce, sugar, lime juice and chilli powder until the sugar has dissolved. Set aside for later.
• Heat the oil in a frying pan on high heat. Cook the steaks for 8 minutes in total (for medium), flipping often, or until cooked to your liking. Remove steaks from the heat onto a clean plate. Rest for 10 minutes before thinly slicing.
• In a large mixing bowl add the sliced beef, tomato, cucumber, tomato, onion, chilli, mint and spring onion. Add three-quarters of the dressing then give everything a good toss. Taste and add more dressing if needed. Serve immediately.
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