April 11, 2011 - 15:52 BST hellomagazine.com Thai beef salad GALLERY Ingredients (serves 4) For the dressing 2 tbsp Thai Taste Palm Sugar 2 tbsp Thai Taste Fish Sauce Juice 3 limes 3 cloves garlic, crushed 1 bird’s eye chilli, deseeded and finely chopped 6 tbsp freshly chopped coriander For the salad 1 small red onion, thinly sliced 3 spring onions, thinly sliced ½ cucumber, halved lengthways, deseeded and sliced 8 radishes, thinly sliced 4 medium-sized tomatoes, quartered 500g (1lb 2oz) rump steak 1 tbsp Thai Taste Rice Bran oil ½ head Chinese leaf or iceberg lettuce, finely sliced Method Whisk together all the dressing ingredients in a small bowl, until the sugar has dissolved. Place the onions, cucumber, radishes and tomatoes in a bowl and pour over half the dressing. Leave to marinate whilst you cook the beef. Brush the steak with the oil and season with salt and black pepper. Heat a griddle pan until smoking, then add the steak, cook for 3-6 minutes each side, or until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes, then thinly slice. Just before serving, stir the Chinese leaf into the salad ingredients. Divide between 4 plates, place the beef on top and drizzle over remaining dressing. Serve immediately.