Asian Style Salad

Divider line blue

The East Made Easy

Difficulty

Heat Level

Blue pepperGray pepperGray pepper

Servings

4

Total Time

20 mins

An easy, fresh and zingy salad - ideal for a light supper.

Ingredients

  • 1 tbsp vegetable oil, for frying
  • 750g rump steak, thinly sliced
  • 2 - 3 tbsp Asian chilli paste or Harissa paste
  • 200g cashew nuts, chopped
  • 1 romain lettuce
  • handful cilantro leaves
  • handful mint leaves, stems removed
  • 2 tbsp lime juice
  • 1 tbsp Blue Dragon Fish Sauce

Instructions

  1. Heat the oil in a frying pan over a medium heat. Add the steak and cook for 3 minutes on each side. Remove and cool. Slice into thin strips.
  2. Place a frying pan over a medium heat, add the chilli paste and cook for one minute. Add the beef strips and toss to coat.
  3. For the salad, combine the lettuce, cilantro, mint leaves, lime juice, sugar and fish sauce.
  4. Place the salad on plates and top with the beef. Sprinkle over the chopped cashews.

Notes

When pan frying or oven cooking meats, especially steak, remember to leave them to rest after cooking. This allows all the succulent juices released during cooking, to be reabsorbed by the meat, making it more juicy and delicious when you eat it. Leave meat to rest for anything from 5 minutes to 40 minutes depending on the cut. For example, a steak should be rested for 5-10 minutes. Rib of beef would benefit from at least 30-40 mins. Cover with tin foil and leave to rest in a warm place. Then slice and serve.