Crunchy, Spicy Thai Beef Salad

Serves 2

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients

• 2–3 tablespoons of cashew nuts
• Approx 200g wholewheat noodles
• 1 lemongrass stalk
• 1 teaspoon brown sugar
• Juice of 1 lime
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 1 red chilli, deseeded and finely diced
• 1 garlic clove, crushed
• 5cm/2-inch piece of fresh root ginger, peeled and finely grated
• 1 sirloin or rump steak, about 200g/7oz
• 1/2 cucumber, sliced
• 2–3 carrots, sliced
• 2–3 spring onions/scallions, thinly sliced
• A handful of cherry tomatoes, halved
• A bunch of mint, leaves chopped
• A bunch of coriander/cilantro, leaves chopped

 Method

1. In a hot frying pan over a medium heat, dry-fry the cashew nuts for about 2–3 minutes until toasted, then set aside.
2. Cook the noodles as per packet instructions then drain and set aside.
3. Next make your dressing. Slice the lemongrass as thinly as you can and place in a bowl with the brown sugar, lime juice, fish sauce and sesame oil. Add the chilli, garlic, ginger and a few coriander/cilantro leaves and mix everything together well.
4. Cook the beef to your preference (2 minutes each side for medium-rare, 3 for medium and 4 for well done) then allow to rest.
5. Whilst the beef is resting, combine the cucumber, carrots, spring onions/scallions and tomatoes together in a salad bowl along with the cashew nuts, mint and remaining coriander. Pour over most of the dressing, holding back a teaspoon or two, and toss well.
6. Slice the beef into strips and place on top of the salad. Spoon over the remaining dressing before serving.