This Thai Beef Salad can be served hot or cold. If you like spicy then add your favourite chillies. The ginger in this dish will stimulate your appetite, aid your digestion and helps to fend off colds.
Ingredients.
Serves 4
2 x 300g lean Sirloin steaks
1 tablespoon of Olive Oil (for frying)
a handful of Coriander
a handful of chopped mint leaves
2-3 of your favourite chillies - finely chopped (optional)
1 clove of Garlic - crushed
juice of 1 lemon
a 2cm cube of fresh ginger - grated
1 tablespoon of honey or agave syrup
8 radishes - thinly sliced
half a cucumber - thinly sliced
1 red onion - thinly sliced
freshly ground black pepper
Method.
Heat the Olive oil in a pan then fry the sirloin steak for 2-3 minutes or until nicely browned but still slightly pink in the middle.
Allow meat torest for 5 minutes on a plate.
Mix herbs, chillies, garlic, lemon juice, ginger and honey in a bowl.
Slice the steaks into thin strips and add them to the bowl and cover with the marinade.
Place the radishes, cucumber and red onion on to a plate and top with the steak and dressing.
Season with the black pepper and a sprinkle of corriander.