Thai Beef and Mushroom Salad Recipe

Recipe: (Serves 4)

675 g/1.5 lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3.25 cups fresh shiitake mushrooms, stems removed and caps sliced

For the dressing

3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lime
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)

To serve

1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds

Method:

Preheat the grill (boiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare). Leave to cool for at least 15 minutes. Slice the meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced shiitake mushroom caps. Cook for 5 minutes, stirring occasionally. Turn off the heat and add the steak slices to the pan. Stir well to coat the beef slices in the chili and mushroom mixture.

Make the dressing by mixing all the ingredients in a bowl, then pour it over the meat mixture and toss gently. Arrange the lettuce, tomatoes and cucumber on a serving plate. Spoon the steak mixture in the center and sprinkle the sesame seeds over. Serve at once.