THAI STYLE BEEF SALAD

Ingredients:

2 tbs peanut oil
800gr rump steak sliced
1 large carrot
1 med red pepper sliced
1 med yellow pepper sliced
1 large red Spanish onion sliced
3 small tomatoes, quartered
1 1/2 cups bean sprouts
125 gr snow pea sprouts

Dressing:

1/3 cup salt reduced soy sauce
2 teas grated lime rind
1/3 cup lime juice
2 tbs fish sauce
2 tbs orange juice
2 cloves garlic crushed
3 small fresh red chillies, seeded and chopped
2 teas sugar
2 teas chopped fresh lemon grass
2 tbs chopped fresh mint

Method:

Heat oil in wok.
Add steak in batches, stir fry till tender.
Combine all dressing ingredients in a screw top jar and shake well.
Pour dressing over cooked steak, cover and refrigerate for 30 mins.
Cut carrot into long, thin strips.
Combine carrot with peppers, onion, tomatoes, both sprouts and steak mixture in a large bowl.
Stir gently.

Serves 6