Thai Beef & Riceberry Salad | Asian Inspirations

Ingredients

• 2 porterhouse steaks
• ¼ cup fish sauce
• 1 tsp black pepper
• ¼ cup riceberry, cooked and cooled
• 2 cups mixed lettuce
• 1 cucumber, sliced into ribbons
• 200g cherry tomatoes, sliced
• 1 red onion, sliced into rings
• 5 bird's eye chillies, sliced
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 cup Thai basil leaves
• 3 kaffir lime leaves, spine removed, thinly sliced
• ⅓ cup peanuts, roasted, roughly chopped
• 1 lime (juiced)
• 1 clove garlic, finely chopped
• 1 tbsp palm sugar, grated
• 1 tbsp fish sauce
• 1 tsp soy sauce
• ½ tbsp sesame oil
• ½ tbsp ginger, grated