Spicy Thai Beef Salad with Nuoc Lime Dressing

No oven? You can slice the beef and sear in a pan until it is cooked but still slightly pink inside.


Serves 4  Prep Time 20 minutes  Baking Time 5 to 7 minutes

250 grams beef tenderloin
salt and pepper to taste
oil for frying
1 1/2 cups mixed greens
2 medium sized tomatoes, sliced
1 medium sized cucumber

For the dressing
1 1/2 teaspoons mint leaves
1 1/2 teaspoons thai basil
2 tablespoons lemongrass, finely sliced
half a red onion, sliced
2 teaspoons fish sauce
1 piece lime or lemon, juiced
1 piece chili, chopped

1  In a pan, sear beef tenderloin on all sides then bake for 5 to 7 minutes at 375ËšF. Let it rest for a few minutes, then slice beef into 1/4-inch-thick pieces. Set aside.

2  On a platter or bowl, arrange mixed greens, tomatoes, and cucumbers. Top with beef slices.

3  Make the dressing by combining the rest of the ingredients. Drizzle over beef and greens. Serve at once.

Photography by David Hanson │ Styling by Cleone Baradas & Becky Kho

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