Thai Beef Salad

Ingredients

Beef Fillet (faux fillet) 1 pound (500g)

Cucumbers, sliced thinly 2 each (510 g)

Red Thai chillies, sliced thinly 4 each (only if you like it hot!!)

Green Onions, sliced thinly 3 each

Fresh Mint leaves, thinly sliced garnish

Fresh Cilantro leaves, loosely packed ½ cup (120ml)

Lemon Grass Dressing:

Garlic clove, crushed 1 each

Lemon grass, minced 2 tsp.

Lime juice 1 Tbsp.

Soy sauce 2 Tbsp.

Fish sauce ½ tsp.

Brown sugar 2 tsp.

Procedure

1. Cook beef on heated oiled grill plate (or barbecue) until browned and well carmelized on the outside and to the desired temperature inside. Stand 5 minutes; thinly slice on the bias.
2. Place beef in a separate bowl and marinate with dressing. Put the cucumber chilli, onion, herbs, and lemon grass dressing in a large bowl; toss gently to combine. Place a mound of the greens first on the plate then place the marinated beef on top and garnish with a few green onions.
3. Lemon grass dressing: Combine ingredients in a small bowl.

(make 24 hours ahead)