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Cornish New potato and Thai beef salad

This tasty summer salad brings together flavourings from Thailand to tantalize tastebuds.

This recipe was created by Nicole Drysdale .
snow

SEASON

Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

20 minutes

cooking time

COOKING TIME

20

dinner

SERVES

Serves 2

Ingredients

For the marinade: 

  • 1 Tbsp Soft light brown sugar 
  • 2 Tbsp Fish sauce 
  • Pinch white ground pepper 

For the Dressing: 

  • 1 Tbsp Soft light brown sugar 
  • 2 Tbsp fish sauce 
  • 1 Tbsp Sesame oil 
  • Juice of 3 limes 

For the Salad: 

  • 200g Cornish New potatoes – leftover boiled and cut in half 
  • 1 Rump steak 
  • 5 Cherry tomatoes – cut in half 
  • 1/2 cucumber – seeds removed 
  • 1 Small red onion – finely sliced 
  • 1 Bunch fresh coriander – finely chopped 
  • 2 Sprigs of mint – finely chopped 
  • 1 Red chilli – sliced 
  • 3 Leaves Thai basil – finely chopped 
  • 3 Radish – finely sliced 
  • Handful of crushed unsalted peanuts 

Method

1
Place the marinade ingredients in a bowl and marinade the beef for 5 minutes.  
2
Fry the beef on a high heat, turning once until seared (a couple of minutes each side), then set aside on a plate to relax. 
3
Make the dressing by mixing up all the dressing ingredients in a small bowl. 
4
In a large bowl combine all the salad ingredients and mix thoroughly. 
5
Transfer onto a serving plate. 
6
Slice the Beef as thin as you can and place on top of the salad.  
7
Pour over the dressing and serve. 

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