500g or 1 pound boneless sirloin beef steak, excess fat trimmed
1 cucumber, cut into ribbons
1 carrot, cut into ribbons
1 red capsicum, cut into strips
1 shallot or spring onion, finely sliced
2 red or green chillies (optional)
4 cup spinach
100g or 3.5 ounces bean sprout, trimmed
2 tbsp peanuts, chopped
1 bunch coriander
1/3 cup lime juice
1/3 cup fish cause
1 teaspoon chilli flakes
3 tsp brown sugar
1 garlic clove, finely chopped
Step 1. Heat a chargrill or barbeque grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
Step 2. Combine all the salad ingredients on a large platter or individual plates.
Step 3. Meanwhile combine all dressing ingredients in a small bowl and mix well until the sugar dissolves.
Step 4. Arrange beef slices on top of the salad, and drizzle the dressing over the top.