- 400g fillet or sirloin steak,
sinew and excess fat removed
- 4 tbsp reduced-salt soy sauce
- 1 tsp groundnut or vegetable oil
- 100g beansprouts
- 1 large shallot or 3 spring onions,
trimmed and thinly sliced
- 175g baby leaf spinach
- Handful fresh coriander leaves
DRESSING
- 1 small red chili, deseeded and thinly sliced
- 2 tbsp Thai fish sauce (nam pla)
- 1 tbsp groundnut or vegetable oil
- juice of 2 limes
- 1 tsp caster sugar
HOW TO PREPARE
- Cut the steak into 2 long strips
and put into a bowl.
- Add the soy sauce, season with
freshly ground pepper,
toss to coat evenly and
set aside for 5 minutes.
- Heat the oil in a large,
non-stick frying pan over
a medium-high heat.
Add the steak and cook for
2 minutes on each side,
until charred and
cooked medium-rare
(cook for longer if you like).
Transfer to a plate to rest for 10 minutes.
- Meanwhile, make the dressing
by whisking the dressing ingredients
together in a large bowl.
- Add the beansprouts,
shallot or spring onions,
spinach and coriander leaves.
Thinly slice the beef,
add to the salad and
gently toss together.
- Serve immediately.
