Donna Hay: Fresh and light Thai beef salad
Just a few simple ingredients is all it takes to make this deliciously light summer salad.
3 x 200g fillet steaks, trimmed extra virgin olive oil, for brushing 2 small red onions, finely sliced 4 kaffir lime leaves, finely sliced 3 long red chillies, deseeded and finely sliced 1 cup coriander leaves 1 cup mint leaves 1 cup basil leaves soy sauce, to serve dressing 1 teaspoon soy sauce 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons brown sugar
STEP 1 Brush the beef with a little of the oil and char-grill on high heat for 3–4 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest. Thinly slice.
STEP 2 Place the onion, kaffir lime leaf, chilli, coriander, mint and basil in a large bowl and toss lightly.
STEP 3 To make the dressing, place the soy sauce, fish sauce, lime juice and sugar in a medium bowl and whisk to combine.
STEP 4 Toss the beef through the salad, pour over the dressing and serve with the soy sauce. Serves 4.
“A FAST, FRESH TAKE ON A TASTY THAI CLASSIC”