Beef Thai Salad
500g quality beef steak
4 cups mixed lettuce leaves
1 ½ Tbsp Frenchmaid Lemon Juice
1 garlic clove, minced
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp soy sauce
4 Tbsp Frenchmaid Sweet Thai Chilli Sauce
1 tsp fresh ginger, finely grated
1/2 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
1 red onion, finely sliced
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked 1/3 cup peanuts, coarsely chopped
Salt and pepper
Whisk together Frenchmaid Sweet Thai Chilli Sauce, Frenchmaid Lemon Juice, garlic, fish sauce, sesame oil, soy sauce and ginger. If necessary, adjust flavours i.e. sweet, umami, sour, to taste. Drizzle the beef with half the dressing and marinate it for at least 3 hours or, if possible, overnight.
Cook steak on grill according to preference. Transfer to a plate, cover with foil and set aside for at least 10 minutes to rest.
Place lettuce, tomato, cucumber, and onion in a large bowl. Thinly slice steak against the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Sprinkle with peanuts and garnish with coriander and mint leaves.