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Thai beef salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Speedy Thai beef salad, 10-minute prep.
Ingredients:
- 4 (about 200g each) scotch fillet steaks
- 27.30 gm peanut oil
- 2 Lebanese cucumbers
- 100g (1/4 pkt) Asian Greens
- 1 bunch coriander, leaves picked
- 180g bought chargrilled capsicum, drained, cut into strips
- 60ml (1/4 cup) sweet chilli sauce
- 31.50 gm bottled lime juice
- 1 small garlic clove, crushed
- Salt & freshly ground black pepper
Instructions:
- Preheat the barbecue grill until piping hot. Brush the steaks with a touch of oil. Grill for 4 minutes on each side for a perfect medium doneness. Allow the steaks to rest for 5 minutes before serving.
- Peel the cucumbers into long ribbons using a vegetable peeler, then place them in a large serving bowl along with the Asian Greens mix, coriander, and capsicum strips. Mix everything together well.
- Slice the beef thinly against the grain. Mix sweet chilli sauce, lime juice, garlic, and remaining oil in a small jug. Season to taste with salt and pepper. Combine beef and dressing with the salad, tossing gently. Serve immediately with bread.