Thai Beef Salad - cooking recipe

Ingredients

2 tsp olive oil
12.5 oz beef tenderloin, trimmed
1 bunch fresh mint, leaves picked
1 bunch fresh cilantro, leaves picked
1/2 bunch fresh basil, leaves picked
2 oz pea shoots
9 oz cherry tomatoes, halved
1 None small cucumber, halved lengthwise, sliced
1 None red onion, thinly sliced
None None Dressing
2/3 cup sweet chili sauce
1 None lime, zested and juiced, plus extra wedges to serve
1 tbsp fish sauce
1 clove garlic, minced

Preparation

Heat oil in a large frying pan over high heat. Cook beef for 3-4 mins per side, until cooked to your liking. Set aside and cover to keep warm.
Meanwhile, in a large bowl, combine herbs, pea shoots, tomatoes, cucumber and onion. Set aside.
To make the dressing, whisk together sweet chili sauce, lime zest, lime juice, fish sauce and garlic. Drizzle over salad and toss to combine.
Slice beef thinly. Arrange over salad. Serve with lime wedges.