Spicy Thai Beef Salad with Lucy's Ginger and Sesame Dressing

Lucy’s Ginger and Sesame Dressing

300g Ribeye Steak

1 Large Carrot, julienned

Large handful Bean Sprouts

1 small Red Onion, thinly sliced

1 Res Chilli, seeded and finely sliced lengthways

Large handful of Thai Basil

Large handful of Mint

Large handful of Coriander Leaves

Dry roasted Peanuts, roughly chopped

Lime Wedges

 

METHOD:

1. Place the steak on a plate and rub with 1 tablespoon of the dressing. Leave to marinade for 1 hour at room temperature.
2. Heat a griddle pan or BBQ until smoking hot. Sear the beef for  2 mins on each side and then leave to rest for 10 minutes.
3. In a large bowl toss together the carrot,  beansprouts, onion, chilli and herbs with a generous amount of Lucy's Ginger and Sesame Dressing and transfer to a large plate or board.
4. Slice the steak,  place on top of the salad and sprinkle over the peanuts. Serve with lime wedges