Thai Beef Salad - cooking recipe

Ingredients

1 lb beef fillet
2 tsp vegetable oil
1/3 cup lime juice
1/4 cup fish sauce
2 tbsp sugar
2 cloves garlic, peeled and finely chopped
1 stem lemongrass, white part only, finely chopped
1 None long red chili, seeded, finely chopped
1 None medium carrot, peeled
1 None small red onion, peeled and sliced thinly
1 None baby cucumber, julienned
1/4 cup loosely packed thai basil leaves
1/4 cup loosely packed fresh mint leaves
1/3 cup roasted peanuts, chopped coarsely
2 tbsp fried onions

Preparation

Slice the beef in half lengthwise. Heat the oil in a large frying pan over a high heat and sear the beef on all sides, cooking it for 10 mins. Remove from the pan, cover and rest for 10 mins.
Meanwhile, combine the lime juice, fish sauce and sugar in a large bowl and stir until the sugar dissolves. Add the garlic, lemongrass and chili. Slice the beef thinly and add to the marinade. Cover and refrigerate for 2 hours.
Using a vegetable peeler, slice thin ribbons of the carrot into a large bowl. Add the onion, cucumber and fresh herbs and toss to combine. Arrange the salad on a serving platter and top with the marinated beef, peanuts and shallots.