Sweet and Sticky Thai Style Beef Salad
300 g Flank Steak
2 Tbsp Sweet Chilli Sauce
1 Clove Garlic
3 Tbsp Coriander
1 Large Carrot
1/2 White Cabbage
2 Tbsps Fish Sauce
1 1/2 Tbsp Salted Peanuts
Take the steak out of the fridge and remove its packaging.
*Tip: Do this about an hour before cooking if you can to give the steak time to come to room temperature.
This ensures the meat cooks more evenly.
Peel the onion and cut it in half through the rootSlice it into half moon shapes, as thin as you canFinely dice the garlic and use the back of a spoon or the flat side of your knife to mash this into a pasteRoughly chop the coriander
Peel the carrot, cut into it length-ways to make 3mm wide strips (cutting only half way into the carrot)Now use the peeler to make ribbons from the carrot and roughly chop the peanuts*Tip: Put the peanuts in a clean tea towel and bash them with the base of a pan to crush them
Cut the cabbage in half through the rootRemove some of the tough outer leaves and the woody coreShred it as Ô¨Ånely as possible
Zest the lime and mix this with thesweet chilli sauce, the mashed garlic, 2 tbsp of lime juice, some fish sauce and a good few grinds of black pepperAdd 3 tbsp of oil and mix well*Tip: The fish sauce is very salty so taste the dressing first before you add any more salt
Heat a frying pan as hot as you dare, until it is almost smokingCoat the steak in 1 tbsp of oil and season with ¬º tsp of salt and a few good grinds of pepper
Place the steak in the pan and season each side for 2-3 mins (less if you like it really rare, or a bit more for slightly well done)When cooked to your liking, remove from the pan and set on a board to rest for 3-4 mins covered with kitchen foil
Mix the cabbage, onion, carrot and 2 tbsp of the coriander together with the 2/3 of the dressingSlice the steak and serve on top of the saladDrizzle over the remaining dressing, coriander and peanuts*Tip: Cut the steak against the grain of the meat as this will make it more tender to eat