Thai Beef Salad - cooking recipe

Ingredients

1 cup fine green beans
1 None large red chili, seeded
1/2 None cucumber, halved and seeded
4 None tomatoes, quartered and seeded
2 None zucchini, peeled
1 None red onion, peeled, halved and sliced
1 cup cilantro, shredded
2 tbsp fresh shredded mint
3 tbsp salted peanuts, roughly chopped
4 tbsp fish sauce
None None Juice of 1 lime
1 tbsp sugar
1 tbsp vegetable oil
4 None (6-oz) pieces sirloin steak

Preparation

Cook beans in a pan of boiling water for 4 mins until just tender. Drain. Rinse in cold water; drain. Place in a large bowl.
Cut the chili into matchstick strips. Cut the cucumber into 2-in lengths; cut into matchsticks. Slice the tomatoes. Coarsely grate the zucchini, lengthwise.
Add the chili, cucumber, tomatoes, and zucchini to the bowl with the onion, herbs, and peanuts. Whisk the fish sauce, lime juice, and sugar together. Pour over the salad; toss together. Set aside.
Heat the oil in a large skillet. Season the steaks with salt and pepper. When the pan is really hot, add the steaks. Cook for 5 mins for rare (8 mins for medium; 12 mins for well done), turning the steaks once. Transfer to a board; allow to cool for 5 mins.
Thinly slice the steaks; arrange on the salad. Serve immediately.