Thai beef & basil salad
500g beef fillet steaks
Salt & freshly ground pepper
2 red capsicums, deseeded, cut into thin strips
2 cups (130g) bean sprouts, trimmed
2 Lebanese cucumbers, peeled into ribbons
1/2 cup (80g) cashews, roasted
1 cup fresh basil leaves, torn into large pieces
3/4 cup fresh purple basil leaves, torn into large pieces
2 tablespoons fresh lime juice (about 2 limes)
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons fish sauce
Heat a frying pan over a medium-high heat. Brush both sides of the beef fillet steaks lightly with olive oil. Season with salt and pepper. Cook for 3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
Place the capsicum, bean sprouts, cucumber ribbons, roasted cashews, basil and purple basil leaves in a large bowl.
Mix the lime juice, dark brown sugar and fish sauce in a small bowl until well combined.
Slice the beef fillet steaks into strips across the grain. Add the meat to the salad mix. Pour on the dressing and toss gently to combine. Serve immediately.