Thai beef salad

7oz beef steak

2 tsp olive oil

Salt and pepper

1 large cucumber, finely sliced

2 small carrots, finely sliced

2 cups red cabbage, finely sliced

2 cups mixed salad greens

4 scallions, green part only, finely sliced (omit if strictly avoiding all onions)

2 handfuls cilantro

2 handfuls mint

4 tbs sesame oil

4 tbs lime juice

1 long red chili, finely diced (optional)

1/2 tsp sea salt

1/2 tsp ground black pepper

Rub the beef with the olive oil and season with salt and pepper. Cook over high heat on a grill/skillet for 3-4 minutes each side or until cooked to your liking.

Note, this salad traditionally uses rare to medium rare cooked steak so it’s best not to over-cook your steak.

Once cooked, remove from the heat and rest, lightly covered with some foil, then slice just before serving.

Place all remaining salad ingredients in a bowl. Mix the dressing ingredients in a small bowl or jar.

If making the salad ahead of time, place the beef, salad and dressing in separate containers and store in the fridge until ready to eat.

To serve, place the salad on a plate, top with the sliced beef then drizzle over the dressing. Enjoy immediately.

300g beef steak (eg. rump, scotch, etc)

2 tsp olive oil

Salt and pepper

1 large cucumber, finely sliced

2 small carrots, finely sliced

2 cups red cabbage, finely sliced

2 cups mixed salad leaves

4 spring onions, green part only, finely sliced (omit if strictly avoiding all onions)

2 handfuls coriander

2 handfuls mint

4 tbs sesame oil

4 tbs lime juice

1 long red chilli, finely diced (optional)

1/2 tsp sea salt

1/2 tsp ground black pepper

Rub the beef with the olive oil and season with salt and pepper. Cook over high heat on a BBQ/frying pan for 3-4 minutes each side or until cooked to your liking.

Note, this salad traditionally uses rare to medium rare cooked steak so it’s best not to over-cook your steak.

Once cooked, remove from the heat and rest, lightly covered with some foil, then slice just before serving.

Place all remaining salad ingredients in a bowl. Mix the dressing ingredients in a small bowl or jar.

If making the salad ahead of time, place the beef, salad and dressing in separate containers and store in the fridge until ready to eat.

To serve, place the salad on a plate, top with the sliced beef then drizzle over the dressing. Enjoy immediately.