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Simple Thai beef salad with chilli & ginger
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1 thick sirloin steak, about 350g
½ –1 tsp Very Lazy Piri Piri Chillies
1 tsp Very Lazy Grated Ginger
2 tsp light brown sugar
Juice of 1 lime
2 tbsp light soy sauce
1 tsp sesame oil
4 Little Gem lettuce hearts, leaves separated
100g radishes, thinly sliced
1 cucumber portion, deseeded and thinly sliced
4 salad onions, thinly sliced
28g pack fresh coriander leaves
1. Grill the steak for 2–3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warmed plate and leave to rest for 5 minutes.
2. Mix together the chilli, ginger, sugar, lime juice, soy sauce and sesame oil and set aside.
3. Arrange the lettuce leaves, radishes and cucumber on a large serving platter.
4. Thinly slice the beef and place on the salad. Drizzle over the chilli and ginger dressing, scatter with salad onions and coriander leaves and serve.
This is a great way of using leftover roast beef. Cut into strips
and add to the salad at step 4.
Typical values per serving:
This recipe was first published in June 2013.