ingredients
- 75g (2½oz) unsalted peanuts
- 500g (1lb) beef fillet or rump steak
- 1 small red onion, very finely sliced
- 1 small cucumber, peeled and diced
- 12 cherry tomatoes, halved
- 220g (7oz) mixed salad leaves
- 2tbsp fresh coriander leaves
- 2tbsp fresh mint leaves
- 1 lime, quartered to serve
- FOR THE DRESSING
- 2tbsp Thai fish sauce
- 2tbsp fresh lime juice
- 1tbsp soy sauce
- 1tsp vegetable oil
- 1 small red chilli, seeded and finely chopped
- 1tbsp light brown sugar or palm sugar
method
- Toast the peanuts in a frying pan over a medium heat, tossing until golden, then set aside.
- Fry the steak in a hot frying pan or grill pan for 2 minutes each side, or until cooked to your liking. Allow to cool, slightly, then slice thinly.
- To make the dressing, place the dressing ingredients in a screw-top jar and shake, well to combine.
- To serve, gently mix the onion, cucumber, tomatoes, salad leaves and beef slices in a large bowl. Add enough of the dressing to lightly cover the salad and gently mix. Serve in the mixing bowl or transfer the salad to a large platter.
- Sprinkle with peanuts, and the coriander and mint. Add the lime wedges and serve with any remaining dressing on the side.
Top tips
Tip
Make a fast Thai-style salad with Sunday-roast leftovers. Cut the meat into bite-size pieces, toss with salad leaves and mix with the dressing.
Tip 2
The beef may be substituted with lamb, chicken, cooked prawns or baby squid. There are no fixed rules with the sauce. Taste as you go and adjust the flavour to suit you.
