Thai Chilli Beef Salad

Ingredients
- 2 Tbsp Select soy sauce
- 1 Tbsp Select oyster sauce
- 1 Tbsp Select fish sauce
- 1/2 tsp sesame oil
- 2 Tbsp brown sugar
- 2 red chillies, chopped finely
- 1 piece (2cm) ginger, sliced finely
- 1 lemon for zest and juice
- sirloin beef, sliced thinly
- 1 Tbsp oil
- 1 red onion, sliced thinly
- 2 bunches asparagus, blanched and sliced
- 8 baby carrots blanched, and cut lengthways
- 2 handfuls spinach
- 1 cup fresh coriander, roughly torn
- 1 cup fresh mint, roughly torn
- 1/4 cup toasted sesame seeds
Method
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1. In a small bowl mix the soy, fish and oyster sauces, sesame oil, brown sugar, 2 tbsp water, chillies, ginger and lemon zest and juice.
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2. Into a larger bowl, place the sliced beef, and add half the above mixture, reserving the other half as dressing.
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3. Marinate for at least 20 minutes to allow the favours to infuse.
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4. In a large bowl combine the red onion, asparagus, carrots, spinach and herbs.
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5. Heat a frying pan to high heat and fry the steak in 2 or 3 batches for 2 - 3 minutes, and place on a plate to rest for 5 minutes. Combine the dressing with the vegetables, add the meat, and mix gently.
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6. Serve on a large platter, and sprinkle with sesame seeds, or in individual bowls.
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Tip: Make extra Thai Chilli Sauce and keep in the fridge ready for use. It also complements chicken, fish and vegetable dishes.