This Thai salad is quick to prepare, and the combination of sauce, sugar, herbs and spices give a great Thai flavour.
- 2tbsp oil, for frying
- 2 cloves garlic, peeled and chopped
- 2 bird’s eye chillies, de-seeded and finely sliced
- 200g lean minced beef
- 1 red onion, roughly sliced
- 2tbsp fish sauce
- 1tbsp light soy sauce
- 1tsp sugar
- 20 Thai sweet basil leaves (optional)
- Mixed lettuce leaves
- A handful chopped peanuts, garnish
In a wok or frying pan, heat the oil and fry the garlic and chillies, stirring well, until the garlic begins to brown.
Add the minced beef and stir fry over a high heat, breaking apart the meat and mixing in the garlic and chilli.
Add the remaining ingredients to the pan and continue to stir fry until the beef is cooked through. Arrange over the plated lettuce leaves and garnish with chopped peanuts.
Pork mince works equally well in this dish. Experiment with adding other vegetables into the mixture like spring onions or chopped pak choi – this will add different textures to your dish.