Thai Beef Salad with Sweet Potato Crisps

Serves: 2
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

  • 150g Hereford beef fillet
  • 1 Little gem lettuce, shredded
  • 1⁄2 red onion, very finely chopped
  • 2tbsp chopped mint
  • 2tbsp chopped coriander
  • 1 red pepper, finely sliced
  • 10 water chestnuts, cut in half

Crisps

  • 1 small sweet potato
  • Oil for deep fat frying

Dressing

  • 1tbsp sunflower oil
  • Juice of 2 limes
  • 1tsp sesame oil
  • 1 small chilli, finely chopped
  • 1 garlic clove, crushed to a puree
  • 1” root ginger, grated
  • 1tsp honey
  • 1tsp rice wine vinegar
  • 1tsp fish sauce

Method

  • First make the dressing by mixing all the ingredients together and taste for seasoning. Should have a good balance of sweet, sour and salty.
  • For the salad; prepare all the ingredients and then mix together in a bowl. Do not dress until the last minute.
  • To make the sweet potato crisps; peel the potato, and then still using the peeler, peel off strips of the vegetable.
  • Heat some oil in a pan and test with a piece of bread after about 2 minutes and check for 20 second browning of the bread.
  • If you have reached the correct temperature, lower the sweet potato into the oil and fry until light golden at the edges. Remove and drain on kitchen paper.
  • To cook the steak; heat a small amount of oil in a pan, add the steak and cook until desired doneness. Leave to rest for ten minutes and then slice.
  • To assemble; toss the dressing in with the salad. Pile high on a plate and top with beef and the crisps and serve immediately.