Thai beef salad with lime dressing – Food & Home Magazine

Ingredients

• 2 garlic cloves
• 1 red chilli, seeded
• 30ml (2 tbsp) palm sugar, or to taste (see Cook’s Tip below)
• 30ml (2 tbsp) fish sauce, or to taste
• juice of 3 limes
• 5ml (1 tsp) lime zest, grated
• 2 Thai lime leaves, shredded (see Cook’s Tip below)
• salt and freshly ground black pepper, to taste
• 200g rump steak
• 250g radishes, sliced
• ½ bunch of spring onions, sliced at an angle
• a handful of mangetout, lightly blanched
• a handful of baby beans, lightly blanched
• ½ cucumber, peeled, seeded and sliced at an angle
• 125ml (½ cup) mixed Asian greens (see Cook’s Tip below)
• 250g bean sprouts
• 150g unsalted peanuts, toasted
• fresh coriander, to garnish
• 15ml (1 tbsp) sesame seeds, lightly toasted