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Ingredients

500g beef fillet steaks
Olive oil
Salt & freshly ground pepper
2 red capsicums, deseeded, cut into thin strips
2 cups (130g) bean sprouts, trimmed
2 Lebanese cucumbers, peeled into ribbons
1/2 cup (80g) cashews, roasted
1 cup fresh basil leaves, torn into large pieces
3/4 cup fresh purple basil leaves, torn into large pieces
2 tablespoons fresh lime juice (about 2 limes)
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons fish sauce

Method

Step 1 Heat a frying pan over a medium-high heat. Brush both sides of the beef fillet steaks lightly with olive oil. Season with salt and pepper. Cook for 3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
Step 2 Place the capsicum, bean sprouts, cucumber ribbons, roasted cashews, basil and purple basil leaves in a large bowl.
Step 3 Mix the lime juice, dark brown sugar and fish sauce in a small bowl until well combined.
Step 4 Slice the beef fillet steaks into strips across the grain. Add the meat to the salad mix. Pour on the dressing and toss gently to combine. Serve immediately.

Thai beef & basil salad

How to make Thai beef & basil salad

Ingredients

Method