Thai Beef Salad with Tangy Tamarind Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 grass fed beef eye fillet steaks
  • 1 Tbls olive oil
  • 5 radishes, quartered
  • 1 handful of sweet peas, halved
  • 1 red pepper, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • ½ cup roasted peanuts, roughly chopped
  • 2 cups fresh basil leaves
  • 1 ½ cups fresh mint leaves
  • 100g baby spinach leaves
  • Dressing:
  • 1 ½ Tbls tamarind paste
  • juice of 1 lime
  • 1 Tbls fish sauce
  • 1 Tbls honey
Instructions
  1. Combine all the dressing ingredients well and set aside.
  2. Heat a pan over high heat. Brush the eye fillet steaks with olive oil and cook them for 2 minutes before turning over and cooking for another 1 minute.
  3. Remove from the pan, cover with foil and allow to rest for 10 minutes before seasoning with salt and pepper and slicing thinly.
  4. Combine the radishes, sweet peas, red pepper, red cabbage, herbs and baby spinach on a serving platter. Place the fillet strips on top and finish by sprinkling over the chilli and chopped peanuts.
  5. Drizzle with tamarind dressing just before serving.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/thai-beef-salad-tangy-tamarind-dressing/