Fiery Beef Salad with Cashews

For the dressing:
⅓ cup fresh lime juice • ¼ cup fresh cilantro, chopped • 1 tbsp water
1 tbsp Thai fish sauce • 4 cloves garlic, minced • 1 tsp strong chilli paste
1 large knob ginger, grated
1/ Combine all the ingredients and leave in the fridge to infuse for as long as possible.

For the salad:
500g fillet steak • ¼ tsp salt • ⅓ ⅓ tsp black pepper • extra-virgin olive oil
6 cups cos lettuce, ripped • 1 cup cherry tomatoes, quartered
1 cup spring onion, thinly sliced • ¼ cup fresh mint, coarsely chopped
200g roasted cashew nuts

1/ Place a grill or frying pan on a high heat.
2/ Cut the steak into three and sprinkle both sides with salt and pepper.
3/ Place the steak in the pan, coated with a spoon of olive oil,
and cook for five minutes on each side or until the desired degree is reached.
4/ Leave to stand for five minutes, then cut the steak diagonally across the grain
into five-millimetre strips.
5/ Combine steak, lettuce and remaining ingredients in a large bowl.
Add the dressing, toss to coat and serve.

Serves 4

Source: The Real Meal Revolution – Prof Tim Noakes

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