Thai Beef Salad with Sweet Potato Crisps

This salad is quick and flavoursome – everything you could hope for from a light summer dish.

Serves: 2

Total time (prep and cooking): 30 minutes


  • 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


  • 1 small sweet potato
  • Oil for frying


  • 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


  • 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 (but 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 off the vegetable.
  • Heat some oil in a pan and test temperature with a piece of bread which should brown after 20 seconds.
  • If you have reached the correct temperature, lower the sweet potato into the oil and fry until lightly 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 to the desired level. 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 then serve immediately.