Thai Beef Salad
Prep time: 30mins (plus 2 hours at least for marinating)
Cook time: 10 minutes
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
500 grams “The Meat Box” Beef Stirfry
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
- 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.