THAI BEEF SALAD

THAI BEEF SALAD:

INGREDIENTS:

1 tbsp oil
250 g beef tenderloin, cut into small thin strips
25 g red bell pepper, chopped
25 g red onion, chopped
20 g red curry paste
Thai basil leaves
Salt and sugar to taste
5 ml lime juice
5ml fish sauce
10 g blackmushrooms
3pcs cucumber, cut into 7cm long pieces, flesh scooped out

METHOD:

• Heat oil in a wok, saute beef for about 5 minutes.
• Add pepper and onion. Stir well. Add red curry paste. Thai basil leaves, sugar, salt, lime juice, fish sauce and blak mushrooms and saute for 5 minutes. Rmove from heat.
• Cool in chiller for 30 mins. spoon filling into hollowed cucumber and serve.

NOTES--serves 2