Thai Beef Salad

4 - Servings

DIRECTIONS

1. Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes.

2. Drain beef; discard marinade. Cook beef on heated, lightly-oiled, grill plate until browned both sides and cooked until desired. Cover, and let stand for 5 minutes; slice thinly.

3. Meanwhile, combine cucumber, onion, sprouts, mint tomato and coriander in a bowl. Combine remaining fish sauce and juice with chili sauce and soy sauce in a screw-top jar; shake well.

4. Add beef and dressing to salad; toss gently to combine.