Thai Beef Salad Serves 4-6

 

200gms of Eye Fillet per head, diced 3 tbsp Oil ½ tsp Garlic ½ tsp Ginger 50mls Soy Sauce 50mls Sweet Chili ¼ cup of Peanuts, crushed Dressing: 2 Cups of Sugar 2 Cups of Water ¼ Cup Chopped Coriander ¼ Cup Chopped Mint ½ Spanish Onion, finely diced Squeeze of Lime Juice Salad: 1 bag of Mixed Lettuce ½ cucumber sliced ¼ Spanish Onion, sliced ½ Carrot, sliced 5 cherry tomatoes, halved 1 Shallot stalk 1 Chili (Optional) 1 Red Capsicum, sliced Method: Dressing: Combine sugar and water in saucepan and bring to the boil for 15minutes making sure that the sugar does not caramelize. (if it starts to go golden brown it has gone too far) Set aside for an hour, and then place in fridge until completely cool.

 

Remove from fridge add chopped coriander & mint along with Spanish onion and a squeeze of lime juice. Before serving ensure you stir vigorously to ensure a complete blend. Salad: Combine all salad ingrediance and put in the fridge until ready to serve. Eye Fillet: Add oil to saucepan and place on high until oil starts to smoke. Add in diced eye fillet spread evenly over the pan, season, and leave for 1 minute. Then add in garlic and ginger and stir. Cook for a further minute which should bring your steak to around medium depending on the size of the diced fillet. Add soy sauce and sweet chili sauce and stir for a further 20 seconds then remove from heat. Rest for 1 minute. Presentation: Dress salad ensuring you don’t overdress it. Place on plate and top with eye fillet and crushed peanuts. And garnish with a sprig of mint or coriander.