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Caroline Mili Artiss's Tenderstem & beef pattani salad

Caroline Mili Artiss's Tenderstem & beef pattani salad

Caroline says: 'I love this recipe inspired by the cuisine of the Malaysian-Thai border - a fresh and fiery pattani broccoli and beef salad with lime, chilli, coriander and mint.'

  • Preparation: 5 mins
  • Cooking: 5 mins
  • Serves: 2

What you need:

  • Tenderstem
  • 1 handful Cherry tomatoes, sliced in half
  • 1/2 Cucumber sliced
  • 1 handful fresh chopped coriander 2 tbsp
  • 1 tbsp fresh chopped mint
  • 1 large sirloin steak
  • Salt / pepper

Dressing:

  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp soft brown sugar
  • 2 red chilies deseeded and finely sliced
  • 1 clove garlic finely minced
  • 1/2 tbsp sesame oil

What you do:

  1. Season the steak well with salt and pepper. Cook each side for 2 - 3 minutes for medium
  2. rare or longer for a more well coked steak. Leave to on side to rest for 5 minutes.
  3. For the dressing simply whisk all the ingredients together until the sugar has dissolved.
  4. Pop the Tenderstem and salad ingredients into a large bowl, pour the dressing over and toss well, thinly slice the beef and add to the salad then serve straight away.

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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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