| THAI HOT BEEF
SALAD |
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| Ingredients |
| • |
1/2 head of iceberg lettuce,
shredded |
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1/3 of a cucumber |
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1/2 green pepper |
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3-4 spring onions, chopped |
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2-3 nectarines,
thinly sliced |
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Chopped fresh coriander |
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450g (1 lb) tender lean
beef |
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2 teaspoons paprika |
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1 teaspoon ginger |
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1/4 teaspoon cayenne pepper |
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Salt and pepper |
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2-3 tablespoons tomato ketchup |
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150 ml (1/4 pint) beef stock. |
| For
Dressing |
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3 tablespoons olive oil |
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3 tablespoons vegetable
oil |
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3 tablespoons white wine
vinegar |
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1- 2 teaspoons honey |
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Salt and pepper |
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1 teaspoon coriander |
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1 teaspoon oregano |
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| Directions |
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For dressing,
whish all dressing ingredients together in a bowl. |
| • |
Put shredded
lettuce into a bowl. Cut the cucumber and pepper
into match stick like pieces. Put the prepared
vegetables and chopped coriander into the lettuce,
add dressing and toss. Serve in individual bowls
or 1 serving dish. |
| • |
Cut the beef
into very thin slices. Mix the spices, salt and
pepper together and toss the beef in it. Fry beef
in a little oil until cooked. Wipe out pan, add
in the tomato ketchup and stock. Bring to the
boil. Add the beef back to the juices in the pan,
mix together and spoon over the salad. |
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