Persimmon Thai Beef Salad

 

Serving size: Serves 2

 

Ingredients

  • Salad:
  • 250gms fillet steak, trimmed
  • 1 persimmon, peeled and julienned
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 cup thai basil leaves
  • 2 shallots, finely sliced
  • 1 long red chilli, seeded and shredded

  • Dressing:
  • 1 clove garlic, crushed
  • 1 teaspoon caster sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce

 

Method

  • Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking, 2-3 minutes each side will be medium. Set aside to rest for 5 minutes, slice thinly.
  • In a large bowl gently toss all salad ingredients.
  • To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
  • Combine beef with salad, drizzle with dressing, serve immediately.

 

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