Handful of Thai Basil leaves/Corriander or Cilantro
Dressing
½Long Red Chillidiced with seeds removed
2tablespoonsLight sweet chilli sauce
2tablespoonsSoy Sauce
2tablespoonsLime Juice
1teaspoonhoney/powdered sweetener
Garnish
Crunchy fried noodles
Additional Corriander/Cilantro
Instructions
Season Steak: Add steak strips, garlic, ginger and soy sauce to a bowl and mix together
Cook Steak: Heat a non stick wok on high heat. (use a little spray oil if using a regular wok). Add beef strips and cook quickly, moving beef around the wok until its brown and cooked to your liking, then remove from heat and set aside.
Prepare Salad: Add salad ingredients to a large mixing bowl and toss to combine
Prepare dressing: add dressing ingredients to a small bowl or jug and whisk with a fork to mix together. (Don’t pour directly over salad. Serve on the side)
Prepare serving bowls: Evenly divide salad between two plates. Drain excess steak juices and place steak strips on top on top of salad, and spoon over the dressing. You may like to give it a gently toss with hands or two forks. Garnish with additional fried noodles and coriander/cilantro.
Notes
Quality Steak Selection: Opt for rib fillet, eye fillet, skirt steak, flat iron steak, flank steak, or sirloin steak. Uniformly slicing strips ensures even cooking.
Marinating the steak is not essential for this recipe, however if you have the time, marinating the steak for 60 minutes will enhance the flavor
Noodle Options: Use 100g of Chang's fried noodles or explore various Asian aisle options at the supermarket for fried noodle varieties.
Ideal Lettuce Choices: Butter lettuce or Gem lettuce, preferably from loose leaf packets, work best. Any available lettuce can be used as a substitute.
Ripe Mango: Choose a ripe and sweet mango to balance the dressing's heat, similar to the approach in Asian Salmon with Mango Salsa.
Tomato Variety: Opt for mini cherry tomatoes or regular cherry tomatoes, halved or quartered. Regular tomatoes, chopped into small chunks, are also suitable.
Fresh Herbs: Fresh Mint, Coriander or Cilantro and Thai Basil bring this Asian salad bowl to life. Regular Basil can be used in place of Thai Basil
Light Sweet Chili Sauce: I use a sugar free sweet chili sauce, also sometimes called "Light Sweet Chili Sauce".