With classic sweet, salty, sour Thai flavours plus crunchy nuts and tender meat, has flavour and texture well and truly covered in this beef salad.
Ingredients
Tangy beef salad
Method
Tangy beef salad
1.Slice the beef fillet in half lengthways. Heat the oil in a large frying pan over a high heat; sear beef on all sides, cooking it for 10 minutes. Remove from pan, cover and rest for 10 minutes.
2.Meanwhile, combine the lime juice, fish sauce and sugar in a large bowl; stir until the sugar dissolves. Add the garlic, lemongrass and chilli. Slice the beef thinly; add to the marinade. Cover, refrigerate for 2 hours.
3.Using a vegetable peeler, slice thin ribbons of the carrot into a large bowl. Add the onion, cucumber and fresh herbs; toss to combine. Arrange the salad on a serving platter and top with the marinated beef, peanuts and shallots.
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