Beef and Mushroom Salad

Name: Beef and Mushroom Salad
Yield: Serves Four
Cuisine: Thai
Ingredients: 30 ml/2 tbsp chopped fresh coriander (cilantro); 5 ml/1 tsp soft light brown sugar; 1 cos or romaine lettuce, torn into strips; 175 g/6 oz cherry tomatoes, halved; 45 ml/3 tbsp toasted sesame seeds; 5 cm/2 in piece cucumber, peeled, halved and thinly sliced; 675 g/1½ lb fillet (tenderloin) or rump (round) steak; 225 g/8 oz/3¼ cups fresh shiitake mushrooms, stems removed and caps sliced; 3 spring onions (scallions), finely chopped; 30 ml/2 tbsp olive oil; 2 small mild red chillies, seeded and sliced; juice of 1 lime; 15-30 ml/1-2 tbsp Thai fish sauce; 2 garlic cloves, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

All the ingredients for this traditional Thai dish - known as yam nua yang - are widely available in larger supermarkets.

Ingredients

675 g/1½ lb fillet (tenderloin) or rump (round) steak
30 ml/

Asia
Thailand
South East Asia
Gluten-free

Method

Preheat the grill (broiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare.) Leave to cool for at least 15 minutes.
Slice the meat as thinly as possible and place the slices in a bowl.