Donna Hay: Fresh and light Thai beef salad

Sunday Tasmanian - Tassie Living - - TASSLE LIVING - with Donna Hay

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”

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