Beef and basil salad
If you want to prep ahead the steak can be marinated overnight and the dressing made up to 5 days in advance.
Ingredients
Method
Ingredients
- 3 Tbsp Peanut oil
- 1 Garlic clove, crushed
- 2 cm Ginger knob, grated
- 2 Tbsp Fish sauce
- 1 tsp Sugar
- 500 g Beef steaks, thinly sliced
- ½ Cucumber
- 150 g Green beans
- 1 cup Basil leaves
- ½ Shallot, thinly sliced
- 1 Cos lettuce, small
- 1 cup Roasted unsalted peanuts, crushed
- 1 Steamed rice, to serve, basmati or jasmine are good here
- 2 Tbsp Fish sauce
- ¼ cup Lime juice, or use lemon juice
- 2 tsp sriracha
- 2 Tbsp Sugar
Method
- Mix oil, garlic, ginger, fish sauce and sugar and marinate the steak in this mix for 30-60 minutes.
- Combine all the dressing ingredients.
- Slice the cucumber thinly using a mandolin or potato peeler. Blanch the beans in boiling water for 1 minute then refresh in iced water and drain. Mix the cucumber and beans with the basil, shallot and lettuce in a large bowl.
- Fry the steak over a hot heat (to ensure it does not stew) until just cooked. Mix through the salad, drizzle over the dressing and sprinkle with crushed peanuts. Serve with small bowls of steamed rice.