Having a weekend BBQ for the footy? We offer same day delivery, inc on Saturday! Click to see our new BBQ collection. Having a weekend BBQ for the footy? We offer same day delivery, inc on Saturday! Click to see our new BBQ collection.
Click here to find more about our same day delivery and serviced postcodes
  • Thai Beef Salad by Barry Horne

    Ingredients: (serves 4)

    750g  onlglet steak

    2 heads of little gem lettuce

    100g bean sprouts

    ½  a cucumber

    Small bunch of coriander (leaves loosely torn)

    Small bunch of mint (leaves loosely torn)

    50g peanuts (lightly crushed)

     

    Dressing:

    2 limes

    3tbsp fish sauce

    3tbsp palm sugar

    1-2 birds eye chilies – finely diced (depending on how hot you like it)

     

    Method:

    Make the dressing by adding all ingredients into a bowl and give a good mix until the sugar has dissolved.

    Season the onglet well and sear on a medium high heat in a pan or on a BBQ for 2-3 mins either side or until internal temperature reaches 50 degrees C, take off and leave to rest for 5-10 mins.

    Meanwhile, slice the little gem leaves roughly and add to a bowl. Peel strips the cucumber with a potato peeler and add also. Put the rest of the ingredients in; bean sprouts, peanuts, coriander and mint.

    When your onglet is rested, slice into bite size pieces and add to the bowl, dress generously, toss and serve. 

  • Comments on this post (0 comments)

  • Leave a comment