Thai-style beef, ginger and snow pea salad
- 2 tbsp vegetable oil
- 500g eye fillet
- 150g oyster mushrooms, thinly sliced
- 200g snow peas, trimmed and blanched
- 100g snow pea sprouts,
- 1 red capsicum, thinly sliced
- 150g bean sprouts
- 4 green onions, thinly sliced
- 1 large red chilli, thinly sliced
- 3 tsp white wine vinegar
- 2 1/2 tbsp vegetable oil
- 2 tbsp soy sauce and
- 2 tsp fresh ginger, grated
- 1/2 cup coriander leaves
Method
Heat vegetable oil in a non-stick frying pan. Cook eye fillet until medium-rare. Cool,
then slice into thin strips. In a large bowl, combine beef, oyster mushrooms, snow peas, snow pea sprouts, capsicum, bean sprouts, green onions (thinly sliced) and chilli. In a small bowl, whisk together vinegar, vegetable oil, soy sauce and ginger. Pour dressing over salad and toss gently to combine. Serve topped with coriander leaves.
Serves 4.
