Summer beef salad

A Thai beef salad is just the ticket for a hot, summers night - this beauty is easily prepared on an outdoor barbecue.

Recipe «Summer beef salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 tbsp olive oil, 400g beef scotch fillet steaks, 100g packet baby salad leaves, 1 telegraph cucumber, deseeded, cut into thin sticks, 1 carrot, peeled, cut into thin sticks , 200g punnet yellow grape tomatoes, halved, 1 cup beansprouts, 2 cups coriander leaves , 1 cup mint leaves, torn, 1 tbsp fish sauce, 1 lime, juiced, 1 small red chilli, deseeded, finely chopped, 2cm piece ginger, peeled, finely grated, 1 tsp brown sugar.

Ingredients:

• 2 1/2 tbsp olive oil 
• 400g beef scotch fillet steaks 
• 100g packet baby salad leaves 
• 1 telegraph cucumber, deseeded, cut into thin sticks 
• 1 carrot, peeled, cut into thin sticks 
• 200g punnet yellow grape tomatoes, halved 
• 1 cup beansprouts 
• 2 cups coriander leaves 
• 1 cup mint leaves, torn 
• 1 tbsp fish sauce 
• 1 lime, juiced 
• 1 small red chilli, deseeded, finely chopped 
• 2cm piece ginger, peeled, finely grated 
• 1 tsp brown sugar 

Instructions

1. Preheat a barbecue grill or frying pan on medium-high heat. Using 2 teaspoons of oil, brush over both sides of steaks. Season with salt and pepper. Cook steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice beef across the grain.
2. Place salad leaves, cucumber, carrot, tomatoes, sprouts, coriander and mint into a large serving bowl. Toss well to combine.
3. Place remaining 2 tablespoons of oil, fish sauce, lime juice, chilli, ginger and sugar into a small bowl. Whisk to combine.
4. Add beef and dressing to salad. Toss to combine. Serve.