Thai Beef Chilli Salad recipe by Ruhana Ebrahim

Ingredients

• 500g rump beef (cut into 4 pieces)
• 100g thin vermicelli (optional)
• 200g packet lettuce (chopped)
• 1 packet coleslaw mix
• 2 carrots (thinly julienned)
• 1 red pepper (julienned, then further halved)
• ½ cup fresh sugar snap peas
• 1 small red onion (sliced)
• 2 oranges (peeled & segmented)
• 2 tablespoon brown sugar
• 2 tablespoon brown vinegar
• 2 tablespoon soy sauce
• 2 tablespoon oil/ or sesame oil
• 1 teaspoon ground ginger paste
• 1 tablespoon ground garlic paste
• 1 teaspoon ground red chillies
• ¼ teaspoon salt (or more)
• ½ teaspoon white pepper
• Handful coriander/ or spring onions (chopped)
• ¼ cup dry roasted peanuts/ or cashews
• ¼ cup orange juice
• 2 tablespoon oil
• 2 tablespoon white vinegar
• 4 tablespoon sweet chilli sauce
• ½ teaspoon ground garlic paste
• 2 tablespoon sesame seeds
• 2 tablespoon