Beef and Mushroom Salad Preparation Time: 25 minutes (plus standing time) | Cooking Time: 10 minutes (plus cooling time) 2 cups (60g) dried shiitake mushrooms 600g piece beef rump steak 2 tablespoons oil 1 medium red bell pepper, sliced 1/2 cup roasted cashews 9 large English spinach leaves, shredded DRESSING 2 tablespoons sesame oil 2 tablespoons fish sauce 2 tablespoons sweet sherry 2 tablespoons oyster sauce

Place mushrooms in bowl, cover with warm water, stand 20 minutes. Drain mushrooms, discard stems, cut caps into thin slices.

Trim excess fat from steak. Heat oil in pan, cook steak until browned on both sides and medium rare; cool. Cut steak into thin strips.

Combine steak, mushrooms, pepper, nuts and spinach in bowl. Add dressing; toss well.

DRESSING: Combine all ingredients in bowl; mix well.

Serves 4.

Store
Steak can be prepared a day ahead. Store, covered, in refrigerator.

Per serving: 38.8g fat, 559 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks