Thai Beef Salad

Ingredients

• 3 tbsps red curry paste
• 1 tbsp peanut oil
• 4 tbsps vegetable oil
• 3 tbsps fish sauce
• 1 packet chili sauce (2 tsp)
• 2 fl oz lime juice (4 tbsp)
• 1 medium carrot, grated
• 1 cucumber, sliced
• 1 head medium iceberg lettuce, chopped
• 25 g bean sprouts
• 150 g snow peas, shredded
• 10 g shallots, sliced (approx. 4)
• 500 g beef, eye fillet
• 150 g roasted peanuts
• 6 tsps brownulated brown sugar

Directions

1. Marinate the eye fillet in the red curry paste and peanut oil and leave in refrigerator for 1 hour.
2. Heat pan and brown eye fillet all over, then transfer to moderate oven for 25 minutes (for rare) and then let sit for another 10 minutes. Leave longer in oven for more well done meat.
3. In a bowl, combine the iceberg lettuce, cucumber, carrot, snow peas, bean sprouts, shallots and roasted peanuts.
4. Make the dressing by combining in a separate bowl the brown sugar, lime juice, fish sauce, vegetable oil and sweet chilli sauce. Mix well.
5. Slice the beef and add to salad and then pour dressing over the top.