INGREDIENTS:

Thai Beef Salad for 2

We're lucky to have the lovely May help with our recipes at Mother. May was raised on a organic farm on Thailand, and grew up with the freshest herbs plucked from her garden. While the rest of us were running around eating packets of crisps and plastic bread sandwiches, May would be having herb competitions with her friends at school. Her tastebuds have been spoilt by the purest of tastes. She knows exactly how Mother Nature intended for herbs to smell and taste

This is her recipe and it's very authentic, and very delicious.

PREPARATION:

SERVINGS: 2 as a main

PREP TO MOUTH: 30mins

SPECIAL EQUIPMENT: Griller OR Toaster Oven

Preheat grill on high.

1. Crush peanuts in the bag with a pestle (or an empty bottle of wine) to the size of oatmeal
2. Remove the steak from the marinade and pat dry.
3. Finely shred the cabbage and onion, grate the carrots and tear the leaves of the herbs into large pieces.
4. Drizzle olive oil into a frying pan and when smoking hot, sear your beef for about 1 minute on each side.
5. Remove from pan and allow to rest for a few minutes
   
6. Toss shredded vegetables, herbs and mesclun mix with the dressing and toss to lightly mix through. Divide between two bowls.
7. Slice beef into thin strips, arrange above the salad and serve sprinkled with the remaining crushed peanuts.