Tangy Thai Fillet Salad | KARAN BEEF

Ingredients

• 500g fillet steak
• Salt and freshly ground black pepper
• Sesame seed oil, for cooking
• 2 baby gem lettuce hearts
• 1/2 tsp cayenne pepper
• 1/3 large cucumber, peeled and sliced into ribbons
• 1/2 red onion, thinly sliced
• 4 radishes, thinly sliced and halved
• 75g edamame beans, cooked
• 1 celery stalk, sliced
• 10g coriander leaves
• 10g mint leaves
• 10g purple basil leaves
• 4 spring onions, chopped
• 1 red chilli, thinly sliced
• 3 Tbsp roasted cashew nuts, toasted and roughly chopped for garnish
• Dressing:
• 2 Tbsp fish sauce
• 2 Tbsp lime juice
• 1 tsp rice wine vinegar
• 2 tsp soya sauce
• 3 Tbsp sweet chilli sauce
• 2 tsp sugar
• 2 garlic cloves, crushed
• 3cm piece ginger, grated