Tasty Thai beef salad
Fast and flavoursome Thai beef salad
Serves
4
Prep Time
15 mins
Cook Time
5 mins
Fast, flavoursome and pretty lean, this easy meal is good on its own or stuffed into flatbread, (or an egg pancake if you are doing the low-carb life). Fresh herbs are essential in this dish and they aren’t just tasty they’re packed with antioxidants. Add all sorts of other goodness to the salad too if you like – avocado, grated beetroot, and grated daikon all work well over the warmer months when this recipe really sings.
Fast, flavoursome and pretty lean, this easy meal is good on its own or stuffed into flatbread, (or an egg pancake if you are doing the low-carb life). Fresh herbs are essential in this dish and they aren’t just tasty they’re packed with antioxidant. Add all sorts of other goodness to the salad too if you like – avocado, grated beetroot, and grated daikon all work well.
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ShareIngredients
400g Quality Mark rump steaksi
fat trimmed1 Tbsp oil
enough for 4 people salad leaves
1 carrots
grated1/4 red capsicumi
1 cup cucumber
chopped or sliced1 big handful fresh coriander leaves
chopped1 big handful mint leaves
chopped1 stalk lemongrassi
1 Tbsp sweet chili sauce
3 garlic cloves
2 Tbsp fish sauce
juice of 1 lime
2 Tbsp brown sugar
pinch dried red chilli flakesi
optional
Method
Make the dressing by combining the ingredients and mixing well. Set aside to allow the flavours to develop while the meat cooks.
Rub the beef with oil, season with salt and pepper and heat the pan.
When the pan is hot cook the meat 2-3 minutes each side so it is brown and crusty outside and pink in the middle. Remove to a board and allow to rest for 5 minutes.
Make the salad. Arrange salad ingredients on a platter, scatter over the chopped lemongrass (if using), mint and coriander, then thinly slice the beef and scatter over the salad.
Drizzle with the dressing and any meat juices.
