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Thai beef salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
7 minutes
7 minutes
Total Time:
17 minutes
17 minutes
Enhance the Asian salad with savory peanut oil.
Ingredients:
- Peanut oil, for greasing
- 500g beef rump steak, trimmed
- 56.00 gm bottled Thai-style red curry paste
- 120g fresh baby corn
- 285g bag Caesar Salad Mix
- 1/2 medium red onion, cut into thin wedges
- 30g (1 cup) snow pea sprouts
- 40.00 ml unsalted roasted peanuts
- 20.00 ml chopped fresh coriander
- 1 sachet Good Seasons Garlic & Herb Salad Dressing Dry Mix, prepared following packet directions
Instructions:
- Preheat a chargrill or barbecue by brushing it with peanut oil and setting it to medium-high heat. Coat both sides of the rump steak with red curry paste, then grill for 3-4 minutes on each side for your preferred doneness. Let the steak rest for 5 minutes. While the steak rests, boil water in a medium saucepan. Blanch the baby corn for 30 seconds, then refresh it under cold water. Cut each baby corn in half lengthwise before serving.
- Cut the steak into thin strips across the grain using a sharp knife.
- In a serving dish, mix together sliced steak, baby corn, Caesar Salad Mix, red onion, snow pea sprouts, peanuts, and coriander. Drizzle 80mls (1/3 cup) of the prepared Good Seasons Garlic & Herb Salad Dressing, toss well, and serve.