For the dressing:

• Fresh Ginger - approx 2cm

• 2 tbsp Fresh Lime Juice

• 1 ½ tbsp Thai Taste Fish Sauce

• 1 ½ tbsp Thai Taste Palm Sugar

• 1 tsp Sesame Oil

For the salad:

• 500g Beef Steak

• Large handful mixed salad leaves

• 8-10 Small Tomatoes - roughly halved or quartered

• ½ Cucumber - halved lengthways and deseeded

• 2 Red Chillies - deseeded and thinly sliced

• Fresh Coriander Leaves

• Thai Taste Thai Basil Leaves

• Fresh Mint Leaves

• Crushed Roasted Peanuts - to garnish

To make the dressing:

Step 1

In a small bowl finely grate the ginger (preferably micro-planed if one is available).

Step 2

Add the lime juice, fish sauce, palm sugar and sesame oil and whisk together until the sugar has dissolved.

To make the salad:

Step 1

Place the beef in a non-reactive dish and coat with 2/3 of the dressing. Cover and allow to marinate in the fridge for 2-3 hours.

Step 2

Prepare your barbeque or griddle pan for cooking and rub the beef with a little extra oil. Place on the (medium-high) heat and cook the steak for about 5 minutes on each side. This should cook the meat rare to medium. Set aside on a plate and cover. Leave to rest for 10 minutes.

Step 3

To a large bowl add the salad leaves, tomatoes, cucumber, chillies and herb leaves. Dress with the remaining dressing and serve onto plates.

Step 4

Thinly slice the beef and divide between the plates.

Step 5

Drizzle with a little oil and a further squeeze of lime juice. Scatter the peanuts over salad and serve.