TANGY BEEF SALAD

Serves 4 Prep + cook time: 40 minutes (+ refrigeration)

• 500g beef eye fillet • 2 tsp vegetable oil

• 1/3 cup (80ml) lime juice • ¼ cup (60ml) fish sauce • 2 tbsp castor sugar • 2 cloves garlic, chopped finely • 10cm stick fresh lemongrass (20g), chopped finely • 1 fresh long red chilli, seeded, chopped finely • 1 medium carrot (120g) • 1 small red onion (100g), sliced thinly • 1 Lebanese cucumber (130g), cut into matchsticks • 1 cup loosely packed fresh Thai basil leaves • 1 cup loosely packed fresh mint leaves • 1 cup loosely packed fresh Vietnamese mint leaves • ½ cup (70g) roasted peanuts, chopped coarsely • 2 tbsp fried shallots

1. Cut the beef in half lengthways. Heat the oil in a frying pan over high heat; cook the beef for 10 minutes or until browned well all over and cooked as desired. Remove; cover. Rest for 10 minutes. Slice the beef thinly.

2. Combine the lime juice, fish sauce and sugar in a bowl until the sugar dissolves. Stir in the garlic, lemongrass and chilli; add the sliced beef, then toss to coat. Cover and refrigerate for 2 hours.

3. Using a vegetable peeler, slice the carrot into thin ribbons. Place it in a large bowl with the onion, cucumber and herbs; toss gently to combine.

4. Arrange the carrot mixture on a platter, then top with the beef, peanuts and shallots.

TIP You can use thick-cut beef rump steak or New York cut steak (boneless sirloin) for this recipe. Reduce the cooking time slightly for thinner cuts.