Thai Beef Salad
500g Angus beef sirloin steak brushed with2 tbsp red curry paste
1 tbsp peanut oil
1 tsp black pepper -
2 red chillies- finely diced
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp palm sugar- grated
1 tsp sesame oil
3 cups baby spinach
1 cup fresh coriander- roughly chopped
1 cup fresh mint- roughly chopped
100g snow peas – trimmed and sliced on angle
½ cucumber- sliced
2 shallots – sliced thinly
16 cherry tomatoes- sliced in half
¼ cup peanuts- toasted and coarsely chopped.
Trim any excess fat from the beef sirloin. Place the beef into a shallow dish and drizzle with the red curry paste. Sprinkle the black pepper over the steaks and rub into the meat. There should be an even covering of pepper on each side of the steak.
Heat a large non-stick pan on high until very hot. Gently lay the steaks and do not move them. Reduce heat to medium high and cook for around 3 minutes on each side. This recipe is at its best when the meat is served medium rare but if you like your steaks medium do not turn until you see a little blood coming to the top of each steak. Turn and repeat the process. Then remove and rest for at least 8 minutes.
Place the chilli, lime juice, fish sauce, palm sugar and the sesame oil into a jar, tighten the lid and shake until well combined. Set aside.
In a large bowl gently combine the spinach, coriander (reserving some for garnish), mint, snow peas, cucumber, shallots and tomatoes.
Arrange salad ingredients into four bowls. Slice the steak into thin strips and evenly distribute on top of the salad. Using a teaspoon drizzle the dressing over the steak, then sprinkle over remaining coriander and peanuts.