Thai Beef Salad: Submitted by: David Frost | Date Added: 7 Nov 2011
Listed in: Salads

1 head iceberg lettuce (350 g)
1 cucumber (175 g)
2 medium carrots
1 / 4 pound fresh bean sprouts (125 g)
1 clove garlic
1 stalk lemongrass
1 pound of rump or sirloin steak (500 g)
A small bunch of cilantro
A small bunch of basil
2 tablespoons. teaspoon cooking oil
2 limes
2 tablespoons. tablespoon of olive oil
1 tbsp. tsp sweet chilli sauce

Wash lettuce and cut into strips. Wash the cucumber and cut into cubes. Peel and grate the carrots. Rinse and drain the bean sprouts. Arrange on a large platter or plates.

Peel and crush garlic. Remove leaves that surround the lemongrass. Chop one teaspoon of stem. Cut the beef into strips. Chop the herbs.

Heat cooking oil in large skillet. Sauté garlic and gently lemongrass for 30 seconds.

Once they are browned, add the beef. Cook over high heat 1-2 minutes, stirring to enter the meat evenly. Remove the slices with slotted spoon and arrange on the vegetables.

Pour 2 tablespoons lime juice in the pan. Add the herbs, olive oil and hot pepper sauce. Heat a little, then pour over.

Makes 4 servings

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