Thai Beef Salad

Ingredients

• 3 tbsps red curry pasteNutrition
• 1 tbsp peanut oilNutrition
• 4 tbsps vegetable oilNutrition
• 3 tbsps fish sauceNutrition
• 1 packet chili sauce (2 tsp)Nutrition
• 2 fl oz lime juice (4 tbsp)Nutrition
• 1 medium carrot, gratedNutrition
• 1 cucumber, slicedNutrition
• 1 head medium iceberg lettuce, choppedNutrition
• 25 g bean sproutsNutrition
• 150 g snow peas, shreddedNutrition
• 10 g shallots, sliced (approx. 4)Nutrition
• 500 g beef, eye filletNutrition
• 150 g roasted peanutsNutrition
• 6 tsps brownulated brown sugarNutrition

Directions

1. 1Marinate the eye fillet in the red curry paste and peanut oil and leave in refrigerator for 1 hour.
2. 2Heat pan and brown eye fillet all over, then transfer to moderate oven for 25 minutes (for rare) and then let sit for another 10 minutes. Leave longer in oven for more well done meat.
3. 3In a bowl, combine the iceberg lettuce, cucumber, carrot, snow peas, bean sprouts, shallots and roasted peanuts.
4. 4Make the dressing by combining in a separate bowl the brown sugar, lime juice, fish sauce, vegetable oil and sweet chilli sauce. Mix well.
5. 5Slice the beef and add to salad and then pour dressing over the top.

Nutrition per serving

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