Thai Beef & Herb Salad


For the marinade:

2 tbsp Fish Sauce

4 tbsp Soy Sauce

Juice of 1/2 lime

2 tsp brown sugar

2 cloves garlic, bruised and flattened with the back of a knife

800g beef sirloin

mixed salad leaves (rocket, watercress, lambs lettuce)

1 red onion, halved and sliced vertically

1 red pepper, deseeded and cut into strips

1 cucumber, halved, deseeded and cut in to chunks

1 large bunch basil, leaves torn

1 large bunch coriander, leaves chopped roughly

1 small bunch mint, leaves torn

4 Chive flowers, if available

For the dressing:

2 tbsp Fish Sauce

1 tbsp Soy Sauce

Juice of 1 lime

2 tbsp sesame oil

1 clove garlic, crushed

1/2 red chili, very finely diced

Serves 6


Mix the marinade ingredients in a zip lock bag or similar. Place the beef into the bag, remove as much air as possible, seal and gently massage the meat ensuring it is covered in the marinade. Place in the fridge for at least 15 minutes but overnight is best.

Combine all of the dressing ingredients in a jar and shake to mix well.

Place the salad leaves and the torn herbs into a large salad bowl; mix in the pepper, onion and cucumber.

Place a tbsp or so of sunflower oil into a large frying pan with over a high heat.

Once hot enough remove the meat from the marinade and cook for two to three minutes on each side depending n how rare you would like it.

Remove to a plate and leave to rest.

To serve, simply slice the steak into thin strips. Toss the salad gently with the dressing before introducing the steak. Scatter the petals from the chive flowers over the salad before transferring to a large platter or serve in the bowl alongside some freshly cooked jasmine rice.