Thai Beef Salad

Ingredients

• 500 g beef, eye fillet
• 3 tbsps red curry paste
• 1 tbsp peanut oil
• 1 head medium iceberg lettuce, chopped
• 1 cucumber, sliced
• 1 medium carrot, grated
• 150 g snow peas, shredded
• 25 g bean sprouts
• 10 g shallots, sliced (approx. 4)
• 150 g roasted peanuts
• 6 tsps brownulated brown sugar
• 2 fl oz lime juice (4 tbsp)
• 3 tbsps fish sauce
• 1 packet chili sauce (2 tsp)
• 4 tbsps vegetable oil

Directions

1. Marinate the eye fillet in the red curry paste and peanut oil and leave in refrigerator for 1 hour.
2. Heat pan and brown eye fillet all over, then transfer to moderate oven for 25 minutes (for rare) and then let sit for another 10 minutes. Leave longer in oven for more well done meat.
3. In a bowl, combine the iceberg lettuce, cucumber, carrot, snow peas, bean sprouts, shallots and roasted peanuts.
4. Make the dressing by combining in a separate bowl the brown sugar, lime juice, fish sauce, vegetable oil and sweet chilli sauce. Mix well.
5. Slice the beef and add to salad and then pour dressing over the top.