These types of Thai salads are being made quite regularly in out house, we love them. They are so light to eat, yet packed full of flavour. I have put it in the lunch category, but it is just as good for dinner.
200g mixed salad leaves
1 Lebanese cucumber, deseeded, julienned
1 carrot, julienned
1/2 red capsicum, membranes removed, julienned
1 red onion, sliced very finely
2 teaspoons peanut oil
2 tablespoons fresh lime juice
4 tablespoons sweet chilli sauce
4 teaspoons fish sauce
1 tablespoon peanut oil, extra
2 x 400g sirloin steaks (steaks should be 3-4cm thick)
1 bunch coriander leaves, picked
1 bunch mint, leaves picked, and torn if large
1 cup bean sprouts
1 tablespoon toasted sesame seeds
You will need a large platter or serving bowl for this recipe.
Arrange your salad leaves on your serving platter. Scatter over the julienned cucumber, carrot, capsicum and the sliced onion. Give this a light toss to combine.
In a screw top jar add the peanut oil, lime juice, sweet chilli sauce and fish sauce. Put on the lid and give it a good shake to combine the dressing ingredients.
Now it is time to BBQ the meat. Preheat your BBQ to high. You will need to sear the beef on each side (cover down) for approximately 4 minutes, for beef that is medium rare. That is how we like it, if you like it medium cook it longer, this comes with practice. Rest the meat for 5-10 minutes after cooking, cover it loosely with aluminium foil.
While your meat is resting, pour over half of your dressing on the salad. Toss to combine.
Finely slice your beef across the grain, and scatter over your salad. Toss gently through the salad.
Scatter over the bean sprouts, mint, coriander and sesame seeds. Pour over the remainder of the dressing, toss lightly. Serve immediately.
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