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WARM THAI BEEF SALAD
(Serving Size 4-6)

Cooking Method
Other

INGREDIENTS
- Sirloin Beef Steak 350 g / 12 oz
- Cucumber (sliced) 1 / about 250 g / 8 oz
- Cherry Tomatoes (halved) 1 punnet / about 200 g / 7 oz
- Mixed Salad Leaves 120 g / 4 oz
- Red Onion (thinly sliced) 1
- Chopped Mint Leaves ¼ cup
- Chopped Chinese Parsley (coriander) ¼ cup
- Lee Kum Kee Sesame Oil 2 tsp for topping

DRESSING
- Lee Kum Kee Chili Garlic Sauce 2 tbsp
- Lemon Juice 1
- Lime Juice 1
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- Fish Sauce 1 tbsp
- Sugar 1 tbsp

INSTRUCTIONS
1. Pan-fry beef steak in 1 tbsp oil for 1-2 minutes each side. Slice and set aside.

2. Toss all vegetables and herbs with dressing. Add beef to salad mixture. Sprinkle with Lee Kum Kee Sesame Oil.

Recipe adapted from Lee Kum Kee - www.lkk.com

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