If you are craving something a little spicy, this Thai beef salad takes just half an hour to prepare and make.
500g beef rump steak
1 thinly sliced red capsicum
80g bean sprouts
1tbsp olive oil
1 thinly sliced and seeded Lebanese cucumber
200g halved Perino tomatoes
2 thinly sliced shallots
1 cup mint leaves
1 cup coriander leaves
Juice of 2 limes
1/2tsp sesame oil
1tbsp fish sauce
35g toasted, coarsely chopped peanuts
1tbsp brown sugar
2 long thinly sliced red chillies (optional)
- Preheat a chargrill or barbecue grill on high and coat the beef in the oil. Cook beef for three minutes on each side or until cooked to your preference. Transfer the beef onto a plate, cover and set aside for five minutes before thinly slicing.
- Mix together tomato, capsicum, cucumber, bean sprouts, mint and coriander, and chilli if using in a large bowl.
- Place sesame oil, lime juice, sugar and fish sauce in a screw-top jar and shake well to mix.
- Divide the salad, beef and peanuts between serving plates and drizzle with dressing.