Serves 4

INGREDIENTS
675g/1/1/2 Ib fillet steak (beef tenderloin)
30ml/2 tbsp olive oil
2 small mild red chillies, seeded and sliced
225g/8oz/31/2 cups
shiitake mushrooms, sliced

For the dressing
3 spring onions (scallions), chopped
2 garlic cloves, finely chopped
juice of 1 lime
15-30ml/1-2 tbsp fish or oyster sauce, to taste
5ml/1 tsp soft light brown sugar
30ml/2 tbsp chopped fresh coriander (cilantro)

To serve
1 cos or romaine lettuce, torn into strips
175g/6oz cherry tomatoes, halved
5cm/2in piece cucumber, peeled, halved and thinly sliced
45ml/3 tbsp toasted sesame seeds

THAI BEEF SALAD

Preheat the grill (broiler), then cook the steak for 2-4 minutes on each side depending on how well done you like steak. Leave to cool for at least 15 minutes.

Use a very sharp knife to slice the ! meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chillies and the sliced mushrooms and cook for 5 minutes,stirring

occasionally. Turn off the heat and add the grilled (broiled) steak slices to the pan, then stir well to coat the slices in the chilli and mushroom mixture.

Stir all the ingredients for the dressing together, then pour it over the meat mixture and toss gently.

Arrange the salad ingredients on a serving plate. Spoon the warm steak mixture into the centre and sprinkle the sesame seeds over, then serve.

Variation

if you can find them, yellow chillies make a colourful addition to this dish. Substitute one for one of the red chillies.