If you want to prep ahead the steak can be marinated overnight and the dressing made up to 5 days in advance. This recipe forms part of the February 25 meal planner created in partnership with New World.
Ingredients
| 3 Tbsp | Peanut oil |
| 1 | Garlic clove, crushed |
| 2 cm | Ginger knob, grated |
| 2 Tbsp | Fish sauce |
| 1 tsp | Sugar |
| 500 g | Beef steaks, thinly sliced (Main) |
| ½ | Cucumbers |
| 150 g | Green beans |
| 1 cup | Basil leaves (Main) |
| ½ | Shallots, thinly sliced |
| 1 | Cos lettuce, small |
| 1 cup | Roasted unsalted peanuts, crushed |
| 1 | Steamed rice, to serve, basmati or jasmine are good here |
Dressing
| 2 Tbsp | Fish sauce |
| ¼ cup | Lime juice, or use lemon juice |
| 2 tsp | sriracha |
| 2 Tbsp | Sugar |
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Directions
- Mix oil, garlic, ginger, fish sauce and sugar and marinate the steak in this mix for 30-60 minutes.
- Combine all the dressing ingredients.
- Slice the cucumber thinly using a mandolin or potato peeler. Blanch the beans in boiling water for 1 minute then refresh in iced water and drain. Mix the cucumber and beans with the basil, shallot and lettuce in a large bowl.
- Fry the steak over a hot heat (to ensure it does not stew) until just cooked. Mix through the salad, drizzle over the dressing and sprinkle with crushed peanuts. Serve with small bowls of steamed rice.
