Beef and Mushroom Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 45 ml/3 tbsp toasted sesame seeds
• 175 g/6 oz cherry tomatoes, halved
• 5 cm/2 in piece cucumber, peeled, halved and thinly sliced
• 15-30 ml/1-2 tbsp Thai fish sauce
• 5 ml/1 tsp soft light brown sugar
• 2 garlic cloves, finely chopped
• juice of 1 lime
• 1 cos or romaine lettuce, torn into strips
• 30 ml/2 tbsp chopped fresh coriander (cilantro)
• 225 g/8 oz/3¼ cups fresh shiitake mushrooms, stems removed and caps sliced
• 2 small mild red chillies, seeded and sliced
• 3 spring onions (scallions), finely chopped
• 675 g/1½ lb fillet (tenderloin) or rump (round) steak
• 30 ml/2 tbsp olive oil