Aussie Beef Thai Salad
Prep Time
Cooking Mode
2 lbs Aussie strip steak
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, sliced thinly
6 green onions, sliced thinly
5 ounces bean sprouts, tailed
1 cup loosely packed fresh mint leaves
9 ounces cherry tomatoes, halved
½ cup loosely packed coriander leaves
¼ cup sweet chili sauce
1 tbsp soy sauce
2 lbs Aussie strip steak
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, sliced thinly
6 green onions, sliced thinly
5 ounces bean sprouts, tailed
1 cup loosely packed fresh mint leaves
9 ounces cherry tomatoes, halved
½ cup loosely packed coriander leaves
¼ cup sweet chili sauce
1 tbsp soy sauce
Directions
1Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes.
2Drain beef; discard marinade. Cook beef on heated, lightly oiled grill plate until browned on both sides and cooked until desired. Cover and let stand 5 minutes; slice thinly.
3Meanwhile, combine cucumber, onion, sprouts, mint tomato and coriander in a bowl. Combine remaining fish sauce and juice with chili sauce and soy sauce in a screw-top jar; shake well.
4Add beef and dressing to salad; toss gently to combine.
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Personal Note
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