With summer coming up, this fresh Thai beef salad with herbs is perfect for lunch or a light dinner. This recipe features in Emma Sutherland’s new book  ’50 Foods That Will Change Your Life’ which is available at Darling Street Health Centre. RRP: $35


Serves: 4

Preparation time: 10 mins
Cooking time: 5 mins

2 tablespoons extra virgin olive oil
500g beef fillet, trimmed (use eye fillet, lean rump or topside)
2 garlic cloves, finely chopped
2 tablespoons ginger, grated
1 long red chilli, seeded, finely sliced
zest and juice of 2 limes
2 tablespoons fish sauce
½ cup basil leaves
½ cup mint leaves
¼ cup coriander leaves
250g cherry tomatoes, halved
1 small butter lettuce, leaves separated and washed

Heat 1 tablespoon of oil in a wok or frying pan over high heat and sear the beef fillet each side for  1-2 minutes. Remove and set aside to rest.

Add the other tablespoon of oil to the pan and stir-fry the garlic, ginger and chilli until fragrant. Add the lime zest and juice, and the fish sauce, and mix well.

Cut the beef fillet into thin slices and place in a large bowl.

Add the dressing from the pan, along with the herbs and tomatoes, and toss well.

Lay lettuce leaves into four bowls, then pile the salad on top.

Nutrition Information
Serving Size: 222g
Energy: 1610 KJ
Fat: 22g
Carbohydrates: 2.7g
Sodium: 278mg