Thai beef salad

Add some sliced fresh chilli for a little extra bite.

• 2 teaspoons oil
• 400g piece rump steak, trimmed
• 100g baby cos lettuce hearts, leaves separated
• 1 bunch fresh mint leaves, picked
• 1 bunch fresh coriander leaves, picked
• 1 cup bean sprouts
• 1 punnet cherry tomatoes, halved
• 1 lebanese cucumber, halved, sliced
• 1 red onion, thinly sliced

Dressing

• 1/3 cup sweet chilli sauce
• Finely grated zest and juice of 1 lime
• 2 teaspoons fish sauce
• 1 garlic clove, crushed

1. Step 1

   Heat oil in a large frying pan on high.

2. Step 2

   Cook beef for 3-4 mins each side until cooked to taste. Set aside and cover to keep warm.

3. Step 3

   To make the dressing, whisk together all ingredients in a jug. Set aside.

4. Step 4

   Meanwhile, in a large bowl, combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.

5. Step 5

   Slice beef thinly. Toss through salad with dressing just before serving.