Thai Beef Salad

What you will need:

  • 60-80g David Bitton Asian Dressing plus some more
  • 500-600g beef fillet, sliced thinly
  • 2 cloves garlic, finely chopped
  • Handful salad greens per person
  • 1 Lebanese cucumber
  • 1 small red chilli
  • ½ red onion
  • 1 ruby grapefruit
  • 1 carrot
  • Handful coriander leaves
  • Handful mint leaves
  • 1-2 tbsp peanut, or grapeseed oil
  • Handful peanuts, roasted
  • 2 Kaffir lime leaves
  • Lime wedges

How to make it:

Place dressing, beef strips and garlic into non-reactive bowl and marinate 1-2 hours in fridge.

Prepare salad by placing greens into large bowl.

Slice cucumber and chilli on the angle and add to bowl.

Thinly slice onion. Peel and segment grapefruit.

Prepare carrot by peeling and julienning as finely as possible.

Add onion, grapefruit and vegetables to salad bowl and toss gently.

Dress with coriander and mint leaves.

Heat wok, then oil on Induction 8.

When oil is very hot, add beef strips a few at a time and stir for only a few minutes per batch. The beef should remain pink.

Add immediately to salad, including the juices from the pan, and drizzle with a little additional dressing.

Garnish with peanuts and shredded Kaffir lime leaves and lime wedges.

Serve immediately.

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