Chilli Beef and Philly Salad

• 125g block PHILADELPHIA Light Cream Cheese, cubed
• olive oil spray
• 400g lean porterhouse steak
• 100g lettuce mix, washed
• 150g baby corn, blanched and cut in half lengthways
• 150g green beans, blanched
• 1 red onion, cut into thin wedges
• 1/4 cup roasted unsalted peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
• Dressing
• 1/4 cup sweet chilli sauce
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 teaspoons fish sauce
• 2 tablespoons chopped mint
• 2 tablespoons chopped coriander
• 1 teaspoon grated lime rind
• juice of 1 lime

1. Place Philly* onto a lined baking tray.
2. Spray with oil and bake at 180 degrees C for 20- 25 minutes or until golden (the cheese will spread a little on cooking).
3. Chargrill the steak to your liking then allow to rest 3 minutes before thinly slicing.
4. Arrange the lettuce, corn, beans, onion, Philly* and beef onto a serving platter.
5. Combine the dressing ingredients and drizzle over the salad.
6. Scatter with the peanuts and serve immediately.

cream cheese, olive oil spray, lean porterhouse, baby corn, green beans, red onion, buy, dressing, sweet chilli sauce, olive oil, water, fish sauce, mint, coriander, lime rind, lime

Taken from www.kraftrecipes.com/recipes/chilli-beef-philly-salad-103579.aspx (may not work)