Thai Steak Salad Lettuce Wraps with Peanut Sauce
This peanut sauce accompaniment is also delicious as a dip for veges or spring rolls, or as a tasty dressing for noodles.
700g sirloin or scotch fillet steaks, at room
temperature
1 large carrot, julienned
1 large red pepper, julienned
3 spring onions, thinly sliced
PEANUT SAUCE
½ cup smooth peanut butter
1-2 teaspoons sriracha or chilli sauce, to taste 1 tablespoon apple cider vinegar 2 tablespoons light soy sauce
1 teaspoon honey
3-5 tablespoons boiling water
DRESSING
2 tablespoons light soy sauce 1 tablespoon fish sauce 2 tablespoons fresh lime juice 2 tablespoons sweet chilli sauce
TO SERVE
1 butter crunch lettuce, leaves separated ½ cup unsalted roasted peanuts, chopped Snipped chives or coriander leaves
Season the steaks with salt and pepper. In a large frying pan, heat some oil over high heat until smoking. Cook the steaks for 2-3 minutes on each side, depending on thickness, until medium-rare.
Remove the steaks from the pan and set aside to rest for 10 minutes then slice thinly.
Peanut sauce: Put the peanut butter, chilli sauce, vinegar, soy sauce and honey into a small bowl. Whisk together until smooth. Thin with boiling water to desired consistency; less water for a thicker dip, more water for a thinner sauce.
Dressing: Place the ingredients in a screw-top jar and shake well to combine.
When ready to serve, combine the sliced steak and julienned vegetables in a bowl. Pour over the dressing and toss well to combine and coat.
Fill lettuce leaf cups with steak and vegetables and scatter with peanuts and chives or coriander. Serve with peanut sauce on the side. Serves 4