Persimmon Thai Beef Salad 

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A beef salad with a delicious difference!

Ingredients:

250 g fillet steak, trimmed

1 persimmon, peeled and julienned

1 cup coriander leaves

1 cup mint leaves

1/2 cup (Thai) basil leaves

2 shallots, finely sliced

1 long red chilli, seeded and shredded

1 clove garlic, crushed (for dressing)

1 tsp caster sugar (for dressing)

3 Tbsp fresh lime juice (for dressing)

1 1/2 Tbsp fish sauce (for dressing)

Directions:

Lightly spray beef with a little cooking spray and barbecue, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.

In a large bowl gently toss all salad ingredients.

To make the dressing, combine all dressing ingredients (garlic, caster sugar, lime juice and fish sauce) in a screw top jar and shake until the sugar has dissolved.

Combine beef with salad, drizzle with dressing and serve immediately.

Author:

The Australian Persimmon Industry

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