Tenderstem® and Beef Pattani Salad
A brilliant, fresh and fiery salad. If you’re afraid of heat, stay away. Or use less chilli. That would also work.
5 minutes preparation
5 minutes cooking
- 1 handful Cherry tomatoes, sliced in half
- 1 Cucumber sliced
- 1 handful fresh chopped coriander 2 tbsp
- 1 tbsp fresh chopped mint
- 1 large sirloin steak
For the dressing
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp soft brown sugar
- 2 red chilies deseeded and finely sliced
- 1 clove garlic finely minced
- ½ tbsp sesame oil
Season the steak well with salt and pepper.
Cook each side for 2-3 minutes for medium rare or longer for a more well-cooked steak.
Leave to on side to rest for 5 minutes.
For the dressing simply whisk all the ingredients together until the sugar has dissolved.
Pop the Tenderstem® and salad ingredients into a large bowl, pour the dressing over and toss well, thinly slice the beef and add to the salad then serve straight away.