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Thai Beef Salad



2 Tbsp fresh ginger
2 garlic cloves
½ tsp lemon grass paste
1 tsp honey
¼ cup lime or lemon juice
1 spring onion, finely sliced
2 Tbsp fish sauce


350g sirloin steak
4 cups baby spinach
¼ cup spring onions, finely sliced
1 small red onion, finely sliced
½ cup fresh mint, finely chopped
2 capsicums, thinly sliced
½ cucumber, thinly sliced
1 cup mung bean sprouts
2 Tbsp cashew nuts, finely chopped
1 fresh jalapeno or red chilli, finely chopped


2 Tbsp fish sauce
2 tsp honey
2 Tbsp lime or lemon juice
1 tsp fresh ginger, grated
1 tsp toasted sesame seeds


  1. Blend all the ingredients for the marinade until well mixed. Put the beef into a container with a lid and cover with the marinade. Leave to sit for at least 1 hour or even overnight if possible.
  2. Grill the steak on a hot barbeque or in a frying pan for about 5 mins on each side or until the steak is cooked to the level you like. Move aside to rest for 5 to 10 mins. Once rested, slice thinly.
  3. Combine all the salad ingredients and mix well and divide in 2-3 portions. Top with the beef.
  4. Mix all the dressing ingredients in a small bowl and toss the salad with the dressing.



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