Spicy Thai Beef Salad

For the dressing, take the chopped bell peppers, garlic, fish sauce, sugar, bird’s eye chili, cilantro and the lemon and lime juice and put it in a blender and pulse until fine. Make sure you taste it, you may want to add more cilantro or fish sauce or bird’s eye chili.

Toss the salad greens with the chopped spring onions, mint, and cilantro and place on a plate. Make sure you use enough of the mint and cilantro, they’re essential to the salad!

Fry the meat on a pan with some olive oil for about 3-4 minutes on either side. The meat should be medium-rare.

Let the meat rest for 10 minutes before you cut it into fine slices and lay it out on the bed of salad and sprinkle the dressing on some of the meat and the salad.