Thai Beef Salad

·         3 cloves garlic, finely chopped

·         4 coriander roots, finely chopped

·         ½ tsp black pepper

·         3 tbsp oil

·         400g rump or sirloin steak

·         1 small soft leaf lettuce, leaves separated

·         200g cherry tomatoes, halved

·         1 lebanese cucumber, thickly sliced

·         4 spring onions, sliced diagonally

·         ½ cup fresh coriander leaves

Dressing

·         2 tbsp fish sauce

·         2 tbsp lime juice

·         1 tbsp soy sauce

·         2 tsp red chilli, finely chopped

·         2 tsp soft brown sugar

1.       Finely grind the chopped garlic, coriander roots, black pepper and 2 tbsp of the oil in a mortar and pestle, food processor or blender. Spread evenly over the steak.

2.       Heat the remaining oil in a large heavy based pan or wok over a high heat. Add the steak to the pan and cook for about 4 minutes each side (for medium) turning once only during the cooking time. Remove and allow to cool.

3.       Meanwhile, combine the lettuce, cherry tomatoes, cucumber and spring onions on a serving plate.

4.       To make the dressing, stir together the fish sauce, lime juice, soy sauce, chopped red chilli and brown sugar until the sugar has dissolved.

5.       Cut the steak into thin strips. Arrange over the salad and toss together gently. Drizzle with the dressing and scatter the coriander over the top.