Thai Beef Salad

A tangle of textures and tastes for a great lunch or supper dish. Serve with steamed rice for a complete meal.

8 oz (250 g) rare roast beef


Dressing

¼ cup (50 mL) fresh lime juice
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) fish sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) Asian chilli sauce or to taste
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) coarsely chopped mint leaves
1 small red onion, thinly sliced
2 cups (500 mL) bean sprouts
1 head leaf lettuce, separated into leaves
1 cup (250 mL) roasted peanuts

1. Cut beef in slivers. Combine lime juice, rind, fish sauce, sugar, chilli sauce and oil together in small bowl.

2. Place beef in separate bowl and stir in mint, onions and bean sprouts. Toss with dressing. Pile salad onto lettuce-lined platter.

3. Sprinkle with peanuts.

Serves 2 to 3