Thai Beef Salad

45 minutes Prep: 15 minutes Cook: 15 minutes

146 calories per serving view nutrition facts

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4	slices	beef fillet

Marinade
100	ml	white vinegar
45	grams	sugar
2	Cloves	garlic	chopped fine
3	teaspoons	fish sauce	nam pla
120	grams	chili paste	Tau Pan

Dressing
1	cup	lime juice
1/2	cup	fish sauce	nam pla
2	teaspoons	soy sauce, light
60	grams	coriander	fresh, chopped finely
60	grams	shallots	chopped finely
1	clove	garlic	chopped finely
1	each	green chili pepper	deseeded and chopped fine

To serve
2	Heads	lettuce
1	large	cucumber
250	grams	cabbage	white, shredded coarsely
1	small	paw-paw	ripe, peeled and sliced into 5 cm long sticks
1	x	cilantro leaves	fresh

To cook the beef: grill the beef until med rare and set aside.

To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together.

Slice the meat thinly pour over the marinade and marinate for 15 mins.

To make the dressing: combine all the dressing ingredients and set aside.

To serve: arrange the lettuce leaves on each plate.

Trim the ends from the cucumber and cut in half crosswise.

Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up.

Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips.

Place the clicd marinated beef on top of the lettuce.

Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls.

Top the beef with a generous serving of the coridander leaves.

Nutrition Facts

Serving Size 268g

Amount per Serving

Calories 146 19% of calories from fat