Tiger Cry Thai Beef Salad. Recipe Robin Joy

• Juice of 1 lime (2 limes if you like)
• One fresh chilli, seeded and finely sliced. Your call on how much to use!
• Small handful of fresh coriander (cilantro?), chopped
• 1 or 2 teaspoons sugar (any sort)
• 1 clove garlic, minced (optional)
• 1 tablespoon Thai fish sauce (maybe a little more)
• Sirloin steak. Approx 300g/10 oz weight after trimming of fat. Rump steak would be fine.
• Salad: 1 cos or 2 little gem lettuce roughly sliced, 2 or 3 medium tomatoes cut into wedges and about 6 spring onions (scallions) cut into 1/2 inch bits.

1. Mix the first six ingredients to make the dressing.
2. Get a frying pan/skillet/grill pan nice and hot, add a little oil, and cook the steak.
3. 2 minutes each side is enough for me.
4. Allow to cool a bit (5 minutes or so) and slice into thinnish ribbons.
5. Between 1/4 and 1/8 inch thick should be fine.
6. Mix the salad ingredients and arrange on a serving plate.
7. Roughly drape the sliced beef on top and spoon over the dressing.
8. Serve.
9. This can be served with the beef warm or cold, and just alter the amount and proportions of the dressing ingredients to suit your tastes.
10. If you need carbs, place some cool cooked noodles on the dish before the salad.

lime, fresh chilli, handful of fresh coriander cilantro, sugar, clove garlic, fish sauce, trimming of fat rump steak would, salad

Taken from www.chowhound.com/recipes/tiger-cry-thai-beef-salad-11461 (may not work)