Thai-style steak & peanut salad

Name: Thai-style steak & peanut salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 1½ clove/s garlic, finely grated; 1 tbsp reduced salt light soy sauce; 300 g Essential British Beef Frying Steak; 1 pack Essential Little Gem, roughly chopped; 150 g cherry tomatoes, halved; 150 g cucumber, halved and sliced; 25 g pack mint, leaves picked; 25 g pack coriander, leaves picked; 40 g roasted peanuts, roughly chopped; ½ tbsp Vegetable oil

A fresh and full-flavoured salad that can be on the table in under 30 minutes.

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Serves2
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins

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Ingredients

1½ clove/s garlic, finely grated
1 tbsp reduced salt light soy sauce
300g Essential British Beef Frying Steak
1 pack Essential Little Gem, roughly chopped
150g cherry tomatoes, halved
150g cucumber, halved and sliced
¼ x 25g pack mint, leaves picked
¼ x 25g pack coriander, leaves picked
40g roasted peanuts, roughly chopped
½ tbsp Vegetable oil

For the dressing

1 tbsp Vegetable oil
½ clove/s garlic, finely grated
1 lime, juice
2 tbsp fish sauce
2 tsp clear honey
1 red chilli, thinly sliced
1 lemongrass stalk, trimmed and finely chopped

Method

Mix the garlic and soy sauce in a bowl. Slice the steak into 1cm strips, mix into the bowl, then set aside while you prepare the remaining ingredients.
For the dressing, mix all the ingredients in a bowl until combined. Arrange the lettuce, tomatoes, cucumber and herbs on a large platter or on individual plates.
Heat the ½ tbsp oil in a large frying pan until hot. Add the steak (discarding any remaining marinade) and fry, stirring regularly, for 3-4 minutes until cooked through and browned all over. Arrange on top of the salad, then spoon over the dressing. Scatter with the peanuts and serve.