Servings: 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

For the beef

580 g grass-fed Flank or Rump steak, trimmed of excess fat, cut 1 cm thick.

1 tablespoon garlic, finely grated
1 tablespoon ginger
1 tablespoon Red Boat Fish Sauce
1⁄2 teaspoon freshly ground black pepper 1⁄4 teaspoon chilli flakes

1⁄4 teaspoon salt
2 tablespoon extra virgin olive oil
1⁄2 tablespoons extra virgin olive oil (for cooking)

For the Thai sweet chili dressing

80 grams long red chili 30 grams garlic
20 grams ginger
180 ml white wine vinegar 180 ml honey

10 grams salt
20 ml water
30 ml Red Boat Fish Sauce

For salad mix

1⁄2 cup cherry tomatoes
4 pc red radish slices
1 pc red onion slices
1 pc red capsicum slices
1 pc Japanese cucumber slices 1⁄4 cup coriander leaves

1⁄4 cup mint leaves
1 tablespoons sliced toasted almonds 900 grams

salad suggestion: Baby Cos, Romaine, Iceberg, Frillice, Radicchio, Rocket, Frisée

Optional : Twist it up and pair this beef & dressing with herbs and Organic Somen Noodles - Hakubaku or rice vermicelli noodles.

HOW TO MAKE IT

How to cook beef

• Marinade beef with grated garlic, ginger, olive oil, Red boat fish sauce, black pepper, chili flakes and salt. Coat well and let marinate for 20 minutes.

• Heat up a large pan on high heat and add oil, sear steak for 2 minutes on each side. • Don't crowd the pan as the steak will steam instead of sear.
• Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
• Toss sliced beef with sweet chili dressing and add salad mix and herbs into a bowl.

• Sprinkle on top with sliced toasted almonds if desired.

How to make the dressing

• Wash and cut red chili,peeled ginger & garlic into 1 cm pieces. Place everything into a food processor and grind until coarsely grinded.

• Meanwhile in a small pot heat up water, white wine vinegar, salt and honey until simmering.

• Add hot liquid mix & red boat fish sauce into chili mix . Blend everything together for 30 seconds to fully incorporate.

Make-ahead Instructions: The dressing can be made, covered, and refrigerated up to 14 days ahead of time.