Asian+inspired


 * Thai-style Beef Salad **
 * New Ways with Beef & Lamb, Jan Lenton, page 12**

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 * Thai-style Beef Salad **
 * New Ways with Beef & Lamb, Jan Lenton, page 12**

4 lean sirloing, rump or fillet steaks 1 Tablespoon oil 1 large red onion, sliced 100g bean sprouts (optional) 150g mushrooms, sliced 1/2 punnet cherry tomatoes 1 carrot, cut into julienne strips 1 lebanese cucumber, cut into julienne strips crisp lettuce leaves to serve 2 Tablespoons chopped fresh coriander [parsley can be used if preferred] 1 teaspoon chopped mint whole or crushed peanuts to garnish
 * Ingredients**

1 teaspoon chopped chilli 1 teaspoon crushed garlic 1/2 cup fresh lime or lemon juice 2 Tablespoons soft brown sugar 1 teaspoon thai fish sauce
 * Chilli marinade**

1. Make the chill marinade first. Combine ingredients, stirring to dissolve sugar. Place in a glass jug or ceramic dish

2. Brush oil on both sides of steaks. Heat a heavy-based pan or griddle on high. 3. Cook steaks for 2 -3 minutes each side to seal, basting constantly with oil. Juices which appear on uncooked side indicate when meat is ready to turn. As the thickness of steak determines how long it takes to seal each side, use these cooking times as approximate guide. 4. For rare, remove immediately after sealing. For medium, or well done, reduce heat to medium - low. Cook for a further 2 - 3 mins each side for medium, or 4 - 6 mins each side for well done, brushing with baste & any pan juices. 5. Test to see if meat is cooked to your liking by pressing with tongs: rare feels springy; medium has a little resistance; well done feels quite firm.

6. Remove steak from heat & rest for 1 minute before slicing

7. Slice the cooked steak thinly across the grain & toss in marinade. Leave for 10 minutes in a cool place.

8. Drain meat from marinade & combine with onion, bean sprouts, mushrooms, tomatoes, carrot & cucumber.

Serving suggestion: place form lettuce leaves on individual serving places, top with beef salad & sprinkle with chopped coriander, mint & whole or crushed peanuts. Serves 4

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