This recipe has been created for us by guest chef, Nina Fozzard. She is a self-taught home cook from both the UK and Japan and grew up in Singapore and is heavily influenced by all three cuisines.
We asked Nina to write three recipes for us using our produce after we came across her Instagram account @oishinah . Her talent to make food that is not only wholesome, flavoursome and full of all the best ingredients, but look so delicious in every single picture is truly inspiring. We see big things happening for Nina and want to share her talent with you. Please make sure to follow her on Instagram and her blog Oishinah Food Blog for more recipes, food inspiration and some of the best Asian-inspired food we have seen!
40g of un-salted peanuts
10 cherry tomatoes
1 English cucumber
4 teaspoons of chili flakes
1 garlic clove
350g of Bavette steak
A handful of mint
A handful of coriander
4 teaspoons of fish sauce
1 teaspoon of white sugar
The first step is to prepare the salad. Finely chop the peanuts, thinly slice the shallots and half the cherry tomatoes. Pick off the mint leaves from their stems and remove any roots from the coriander. Make ribbons out of the carrots using a peeler and cut the cucumber in half, removing the seeds to avoid the salad being watery. Finally, julienne the remainder of the cucumber.
To make the dressing, add the juice from 3 of the limes, fish sauce and sugar. Grate in the clove of garlic and add the chili flakes. Adjust the level of spice and sweetness to your taste and set aside.
Gently rub one teaspoon of fish sauce into the steak and set aside. Bring a pan to a high heat and once hot, fry the steak for 3 min on each side. Please amend cooking times according to the size of the steak you use. Take the steak off the heat and let it rest for at least 10 min so the steak has a chance to cool down before being added to the salad. Once cooled, cut the beef into thin slices.
Add the carrots, cucumber, peanuts, tomatoes, shallots and cucumber to a mixing bowl and add half the dressing. Toss the salad and then add in the beef. Just before serving, tear the coriander into smaller pieces and add both the coriander and the mint leaves to the salad. Pour the remainder of the dressing over the salad and serve alongside lime wedges.