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Asian-Style Beef Salad

With Simon Holst

Time: 20 mins
Serves: 2-3
Cost per serve: $7.50

Initially inspired by Thai beef salads, the ethnic boundaries of this dish have become a little blurred. It is delicious served alone or, for a more substantial meal, serve it with a bowl of steamed fragrant rice.

2 Tbsp each sweet chilli sauce and Kikkoman soy sauce
1 Tbsp each wine vinegar and sesame oil
300-450g thickly scotch fillet or rump steak
2 Tbsp lime or lemon juice

1/4-1/2 telegraph cucumber, halved lengthwise and sliced
1 red, orange or yellow capsicum, sliced
1-2 spring onions, thinly sliced
About 3 cups mesclun or mixed salad greens
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
1 avocado, diced

Measure the ingredients for the marinade into a screw-top jar and shake to combine. Place the beef in an unpunctured plastic bag, then add half the marinade mixture. Massage the bag so the beef is covered with the marinade, then set aside for 30 minutes or longer (refrigerate overnight if desired). Add the lime juice to the remaining marinade, shake to combine then set aside.

Toss the prepared vegetables together with the spring onions, mesclun, mint, and coriander in a large bowl.

Preheat a heavy frypan (or barbecue hotplate) to a high heat and oil it lightly. Remove the steaks from the marinade and place them on the hotplate. Cook for 2 1/2 -3 minutes per side (you may need to vary the cooking time depending on the thickness of the steaks and how rare you want them). Remove the steaks from the pan (or hotplate) and allow to rest for about 5 minutes before cutting into 5mm slices.

While the steak rests, peel and dice the avocado, then toss it with the other vegetables and half the remaining dressing. Arrange the salad greens on individual plates or on a platter. Fan the sliced meat over the greens, then drizzle with the remaining dressing.

Serve immediately, accompanied by some steamed fragrant rice if desired.

(Broadcast: 13 Feb 2012)