Thai beef salad

Thai beef salad

Ingredients
1 bunch coriander
3cm piece ginger, finely grated
2 cloves garlic, thinly sliced
4 long red chillies, seeded, thinly sliced on the diagonal
2 lemons, zested, juiced
2 tbs deSiam fish sauce
55g (1/4 cup firmly packed) brown sugar
700g beef sirloin, cut into 1cm x 4cm strips
80ml (1/3 cup) vegetable oil
1 red onion, halved, thinly sliced
1 cucumber, halved, seeded, thinly sliced
1 cup mint leaves
Chopped roasted peanuts and cooked rice stick noodles (optional), to serve
Method
To make dressing, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander
roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor
until well combined and finely chopped.
Combine half the dressing with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
Heat 2 tbs oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef
is browned and just cooked through. Remove from wok and repeat with the remaining 2 tbs oil and beef
mixture.
Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining
dressing in a large bowl and toss to combine. Season with Maldon sea salt and pepper, scatter with peanuts
and serve with rice stick noodles, if using.