Tasty Thai Beef Salad Recipe | The Meat Box NZ

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Ingredients

500 grams Beef Stir-fry
1 1/2 Tbsp fresh lime juice
1 garlic clove, crushed
1 Tbsp brown sugar
1 Tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 punnet of cherry tomatoes, quartered
½ telegraph cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked

Cooking Instructions

Whisk together lime juice, garlic, brown sugar, fish sauce, sesame oil, soy sauce and ginger in a jug. Place the beef in a glass or ceramic dish pour over half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours. Set aside the other half of the dressing for finishing the salad.
Preheat a pan on high and cook the beef quickly in batches, set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint and coriander in a large bowl.
Toss the steak through and serve.

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