Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    Juice of 2 limes
    •    1 tsp minced garlic
    •    2 tsps caster sugar
    •    2 tbsps vegetable oil
    •    150g mixed leaf salad
    •    600g beef rump strips
    •    1 carrot, peeled, grated
    •    100ml sweet chilli sauce
    •    1 tbsp lemongrass paste
    •    60ml (1/4 cup) fish sauce
    •    Coriander sprigs, to serve

Method

1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
2. To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
4. To serve, divide the salad between plates and top with beef.

This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/thai-beef-salad/#