recipes

I made this last night for Dr B. while I was having hearty British food (leeks, potatoes, sliced green beans and beef).

I have adapted the quantities and part of the preparation from the Thai beef salad recipe at iVillage.co.uk, and this usually is as a generous main course (sometimes the only course) for our dinner.

Serves two. Approximately 650 calories per portion.

Ingredients

• 400g to 500g beef (steak, not too thick)
• two teaspoons olive oil for frying
• about 150g mixed salad leaves
• 8 spring onions, chopped in large chunks on the diagonal

Ingredients for the dressing

• juice of 2 limes
• 1 tbsp Thai fish sauce
• 1 tbsp white wine vinegar
• 2 cloves garlic, chopped finely
• 2 tsp grated root ginger
• 1 tbsp sugar
• 2 tbsp olive oil
• 2 red or green chillies, sliced lengthwise, deseeded and chopped finely along the width
• 2 tbsp freshly chopped coriander leaves
• 2 tbsp freshly chopped mint leaves

Combine all the ingredients for the dressing in a jar and shake well. Pour half on half of the lettuce leaves, toss and serve on two plates.

Fry the beef as much or as little as you like it, then slice it into strips and place on the lettuce. You may let it cool beforehand if you prefer. Pour the rest of the dressing on the beef and top with the chopped spring onions.