Recipes for cancer sufferers: chargrilled beef salad

500g thick sirloin steak, body fat removed

60ml fish sauce

60ml lime juice

1 tsp light soy sauce

1 tbsp grated palm sugar

one clove garlic, crushed

three Lebanese cucumbers, seeded and sliced

two little red Thai chillies

eight big green spring onions

250g red cherry tomatoes

one head child gem lettuce

one little bunch mint leaves

one modest bunch coriander leaves

Marinate the beef in two tablespoons of the fish sauce and one tablespoon of the lime juice, area into a bowl and depart for 3 hours or even overnight in the fridge.

Drain the beef, discard any remaining marinade. Chargrill the beef on a grill plate or barbecue until finally cooked unusual. Depart to rest.

Meanwhile, combine the remaining fish sauce, lime juice, soy sauce, palm sugar and garlic in a screw-best jar, shake well.

Combine the cucumber, chilli, onions, tomatoes, lettuce and herbs, season with the dressing and gently toss to mix.

Location the salad onto serving plates, thinly slice the even now-warm beef and arrange above the salad.

Prime TIP

In this recipe 3 tactics are utilised that could support to make your barbecues safer: 1. the meat is marinated overnight just before cooking two. the unwanted fat is eliminated prior to cooking 3. the meat is cooked above the griddle for only a quick time (for white meats that can not be eaten rare, it is a good idea to briefly precook them in an oven).

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‘Recipes for Life: Inspired Cooking Beyond Cancer’, by Peter Marshall (£25, Chef Books) is available from chefmagazine.co.uk. All earnings go to the Leaders in Oncology Care’s Residing Properly programme.

Recipes for cancer sufferers: chargrilled beef salad