Thai Beef Salad

250g beef fillet, sliced thinly
3 cloves garlic, crushed
1 red capsicum, washed, seeds removed and thinly sliced
1/2 red onion, thinly sliced
1 Lebanese cucumber, washed and thinly sliced
2 cups iceberg lettuce, washed and shredded
1 medium carrot, grated
1/2 cup coriander leaves, washed and roughly chopped
1/2 cup mint leaves, washed and roughly chopped
3 limes, juiced
1 tbs soy sauce or tamari
2 tbs fish sauce substitute (1 1/2 tbs soy mixed with 2 tsp lime juice)
2 tsp tamarind water*
1 tsp dried red chilli flakes
kosher salt and ground pepper to taste

Marinate the beef with salt, pepper and garlic for at least a few hours but preferably overnight. If time is tight, even a 5 minute marination will make a difference.

After marinating has finished, fry the beef in olive oil in a very hot frying pan over high heat.

Whisk together the lime, soy, sugar, fish sauce substitute, tamarind water and chilli.

Add the beef, capsicum, carrot, onion, cucumber, coriander and mint to a serving bowl. Stir well to combine.

Spoon a small amount of dressing over the salad and leave to sit for an hour to allow the flavours to develop.

Add more dressing as required.

Try this with more beef as an option.

Try this alongside Vietnamese pepper chicken and rice.

This also works as a side salad.