A hearty salad of beef, laced with a chili and lime dressing.
2x8 ounce sirloin steaks
1 red onion, finely sliced
1/2 cucumber, finely sliced into matchsticks
1 lemongrass stalk, finely chopped juice of 2 limes
1-2 tablespoons fish sauce
2-4 red chilies, finely sliced, to garnish
fresh cilantro, Chinese mustard cress and mint or basil leaves to garnish.
Steps to make
1) Pan-fry or boil the beef steaks to medium-rare. Allow to rest for 10-15 minutes. [I prefer to pan-fry].
2) When cool, thinly slice the beef and put the slices in a large bowl.
3) Add the sliced onion, cucumber and lemongrass.
4) Add the scallions. Toss and season with lime juice and fish sauce. Serve at room temperature or chilled, garmished with the chilies, cilantro, Chinese mustard cress and mint or basil.
If you don't have the cilantro or Chinese mustard cress, it's okay.