Meat Recipes - Beef and Shiitake Salad Recipe

Ingredients

• 675g/1 1/2lb beef fillet (tenderloin) or rump (round) steak

• 30ml/2 tbsp olive oil

• 2 small mild fresh red chilies, seeded and sliced

• 225g/8oz/3 1/4 cups shiitake mushrooms, sliced 

For the dressing:

• 3 spring onions (scallions), finely chopped

• 2 garlic cloves, finely chopped

• juice of 1 lime

• 15-30ml/1-2 tbsp fish or oyster sauce, to taste

• 5ml/1 tsp soft light brown sugar

• 30ml/2 tbsp chopped fresh coriander (cilantro) To serve

• 1 cos or romaine lettuce, torn into strips

• 175g/6oz cherry tomatoes, halved

• 5cm/2in piece cucumber, peeled, halved and thinly sliced

• 45ml/3 tbsp toasted sesame seeds

Serves 4

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Method:

1. Preheat the grill (broiler) until hot. then cook the steak for 2-4 minutes on each side depending on how well done it is preferred. (In Thailand, the beef is traditionally served quite rare.) Leave to cool for at least 15 minutes.

2. Use a very sharp knife to slice the meat as thinly as possible and place the slices in a bowl.

3. Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced mushrooms and cook for 5 minutes, stirring occasionally.

4. Turn off the heat and add the grilled steak slices to the pan, then stir well to coat the beef slices in the chili and mushroom mixture.

5. Stir all the ingredients for the dressing together; then pour it over the meat mixture and toss gently.

6. Arrange the salad ingredients on a serving plate. Spoon the warm steak mixture in the centre and sprinkle the sesame seeds over. Serve immediately.