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Tasty Thai Beef Salad

Fast and flavoursome Thai beef salad

4

Serves

15 mins

Prep Time

5 mins

Cook Time

Sophie Gray

Recipe author

Sophie Gray

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.

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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Beef,

Salads,

Dinner,

Lunch,

Ingredients

Salad

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400g Quality Mark rump steak

i

fat trimmed

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1 tbsp oil

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enough for 4 people salad leaves

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1 carrot

grated

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1/4 red capsicum

i

arrow

1 cup cucumber

chopped or sliced

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1 big handful fresh coriander leaves

chopped

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1 big handful mint leaves

chopped

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1 stalk lemongrass

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Dressing

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1 tbsp sweet chili sauce

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3 garlic cloves

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2 tbsp fish sauce

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juice of 1 lime

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2 tbsp brown sugar

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pinch dried red chilli flakes

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optional

Method

For the Thai Salad

1

Make the dressing by combining the ingredients and mixing well. Set aside to allow the flavours to develop while the meat cooks.

2

Rub the beef with oil, season with salt and pepper and heat the pan.

3

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.

4

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.

5

Drizzle with the dressing and any meat juices.

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