Thai beef salad

Ingredients

Oyster sauce, 2.5 teaspoon(s)
Sesame oil, 0.5 teaspoon(s)
Saki, 80 ml, 4 tbsp
Red chilli, 0.5 chili(s), seeded and finely sliced
Ginger, fresh, 1 tablespoon(s), grated
Garlic, 2 clove(s), crushed
Beef rump steak, lean, raw, 500 g, trimmed
Olive oil spray, 1 spray(s)
Fresh mint, 1 cup(s), torn
Basil, 1 cup(s), torn
Coriander, 0.5 cup(s), chopped
Sesame seeds, white, 1.5 teaspoon(s)
Spring onion, 4 medium onion(s), finely sliced
Chang's Fried Noodles, Original, 250 g, 1 cup
Mango, canned in syrup, 1 cup(s), drain and cut into 1 cm slices, use 3 tablespoons juice for dressing and mango slices for marinade
Red chilli, 2 chili(s), seeded and finely sliced
Shallots, peeled, 20 g, 2 tablespoons fried
Tomato, 10 thin slice(s), halved
Soy sauce, 1.5 tablespoon(s)
Lime juice, 3 tablespoon(s)
Garlic, 2 clove(s), crushed - extra
Ginger, fresh, 1.5 teaspoon(s), grated - extra
Saki, 10 g, 2 teaspoons - extra
Sesame oil, 0.5 teaspoon(s)
Oyster sauce, 1 tablespoon(s), - extra

Cooking instructions

Combine oyster sauce, seasame oil, rice wine, chilli, ginger and garlic to form the marinade and pour over beef, tossing to coat. Leave to marinate overnight (or for a minimum of 4 hours).

Heat a frying pan over a high heat and spray lightly with oil. Cook the steaks for 3–5 minutes on each side, then remove from the pan and allow to cool slightly.

To make dressing place soy sauce, lime juice, extra garlic, extra ginger, extra rice wine, mango juice drained from the can earlier, extra sesame oil and extra oyster sauce in an airtight jar and shake until combined. Combine the remaining salad ingredients. Slice the beef diagonally into 1 cm strips, add to the salad and drizzle with dressing.

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