BBQ Thai Beef Salad
What You Will Need
Ingredients
- For the Beef Fillet:
- 2kg Beef Fillet
- Peanut oil
- A pinch of salt and pepper
Marinade
- For the Salad:
- 500g Green Beans, steamed
- A handful of Basil, Mint & Coriander
Dressing
- 2 cloves Garlic, minced
- 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 50g Honey
- 2 tbsp Lime juice
- 2 tbsp Fish sauce
- 2 Shallots, finely chopped
- 4 small Red chillies, thinly sliced
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=tRnIMy0-rIA
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Crank your BBQ up a high heat.
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Trim and prepare your eye fillet, using string or butchers twine to secure it. Drizzle your eye fillet with peanut oil and sprinkle with lashings of salt and pepper and place on grill side of the BBQ, turning for 8-10 minutes until brown all over. Place the fillet on the rack inside the BBQ, off the direct heat and close the lid. Make sure the oven is at 200°C and cook for a further 10-15 minutes for medium rare. Move to a plate, cover with tinfoil and rest for at least 10 minutes before slicing.
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In a bowl, whisk together all dressing ingredients. Set aside.
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To assemble, place the beans and herbs beautifully on a platter. Top with sliced beef and finish with a generous drizzle of the dressing.