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Thai beef salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Diabetes-friendly salad that's a guaranteed winner.
Ingredients:
  • 500g beef rump steak, trimmed
  • 9.20 gm peanut oil
  • 200g grape tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 80g asian-style salad mix
  • 2 red thai shallots, thinly sliced
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh Thai basil leaves
  • 1 long red chilli, deseeded, thinly sliced
  • 31.50 gm lime juice
  • 24.40 gm fish sauce
  • 18.20 gm peanut oil
  • 20.00 gm SPLENDA® Granular
  • 2cm piece fresh ginger, peeled, grated
Instructions:
  • Combine chili, lime juice, fish sauce, oil, SPLENDA®, and ginger in a jug. Whisk together until well mixed.
  • Preheat a barbecue plate or chargrill over high heat. Rub beef with oil. Grill for 3 to 4 minutes on each side for a perfect medium doneness, or until desired. Remove to a plate, cover, and let sit for 5 minutes. Slice thinly before serving.
  • Combine tomato, cucumber, salad mix, shallots, mint, coriander, basil, and beef in a large bowl, gently tossing to mix. Serve on plates and drizzle with dressing.

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