Beef salad
500g beef frying steak
1 tbsp oil
2 carrots, peeled and sliced
1/2 telegraph cucumber, sliced
4 spring onions, sliced
100g baby salad leaves
DRESSING
1/4 cup Thai sweet chilli sauce
Juice of 2 limes
1 tbsp light soy sauce
1 tbsp Thai fish sauce
1 tbsp cold water
1. Heat a frying pan or barbecue, brush steaks with oil and cook for 2 to 4 minutes on each side, or until cooked to your taste. Set aside to cool.
2. Thinly slice the cooled steaks and then combine with remaining salad ingredients in a large bowl.
3. Place dressing ingredients into a small bowl and stir to combine. Pour dressing over salad, toss well and serve.
- Helen Jackson
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Over the Teacups
My young granddaughter was staying with me overnight and in the morning, I went into her room wearing my favourite fluffy pink housecoat. “Grandma,” she said, “you look just like Madame Butterfly!” Surprised, I said, “How do you know about Madame Butterfly?” She replied, “It’s the name of our school pig.” As you can imagine, I was a little despondent about this.
W Rhodes, by email
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