serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tsp fish sauce
- 1 lemon, juiced
- sugar, to taste
- 3 slices garlic
- 500 g beef fillet
- cooking oil
- ½ lettuce, shredded
- ½ red capsicum, roughly chopped
- ½ green capsicum, roughly chopped
- 1 tomato, chopped
- ½ red onion, finely sliced
- 1 cucumber, sliced
- 1 bunch basil
Instructions
- To prepare dressing, whisk fish sauce, lemon juice and sugar in a bowl until sugar dissolves. Stir in garlic.
- Rub beef with salt. Heat oil in a frying pan or wok over high heat. When the oil starts to smoke, reduce heat and place beef in hot oil. Cook for 3–4 minutes. Turn and cook for another 3-4 minutes. Drain excess oil and cut into 5 mm slices.
- In a salad bowl, toss beef, lettuce, capsicum, tomato, onion, cucumber and basil. Drizzle with dressing and serve.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
