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Light & healthy Thai beef salad
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Creating a delicious pasta dish with shrimp, garlic, and cherry tomatoes.
Ingredients:
  • 2 limes, juiced
  • 8.00 gm brown sugar
  • 1 long red chilli
  • 48.80 gm fish sauce
  • 500g beef rump steak
  • 125.00 ml fresh mint
  • 125.00 ml fresh coriander
  • 125.00 ml fresh salad greens
  • 1 Lebanese cucumber
  • 250.00 ml bean sprouts
  • 3 spring onions
Instructions:
  • For the dressing, finely chop the chili and deseed if you prefer less heat. Combine the chili with sugar, lime juice, and fish sauce, stirring until the sugar is dissolved. Chill in the refrigerator until needed.
  • Trim the fat off the rump steak, then grill for 3-4 minutes on each side for a delicious medium-rare (or your preferred) doneness.
  • Mix together mint, coriander, bean sprouts, salad greens, sliced spring onions, and julienned cucumber in a bowl while the steak cooks.
  • Drizzle the dressing over the salad mix and toss until well coated. Serve the salad on individual plates.
  • Allow the steak to rest for 3 minutes, then thinly slice it before placing it on top of the mixed salad.

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