Thai Beef Salad

Thai beef salad

400g sirloin steak
2 gloves of garlic - sliced
½ teaspoon of pepper
6 tablespoons of oil/butter
4 coriander roots - sliced
3 tablespoons of coriander leaves
2 medium sized tomatoes – sliced
½ cucumber – sliced
1 onion – sliced
2 tablespoons of white wine
½ lettuce – sliced
2 eggs – hard boiled – sliced into 2 halves


For dressing :

2 tablespoons of Campbell Real Stock (Fish)
2 tablespoons of lemon juice
1 tablespoons of soy sauce
1 red chilies – sliced
2 teaspoons of non-aspartame sugar substitute


Directions:

In a food processor, combine garlic, coriander roots, black pepper and 2 tablespoons of oil and white wine.
Marinate the steak in the garlic/roots/pepper/oil/white wine mixture overnight in a freezer bag, be sure to massage the marinate and the steak.

Heat 3 tablespoons of oil/butter in a saucepan, pan fry the steak, turn the steak regular, make sure the steak is not well done (slight pink in the middle) to ensure tenderness. Set aside to cool.

Heat 2 tablespoons of oil in a saucepan, aromatize the sliced onion

On a plate, arrange the lettuce, cucumber and tomato

Slice the steak into thick slices and place on top of the salad

Place the onion on top of the steak

Combine the fish stock, lemon juice, soy sauce, chilies and sweetener in a small bowl

Pour on top of the steak, garnish with coriander leaves and serve.