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Thai beef salad
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Enhance with sliced fresh chili for added heat.
Ingredients:
  • 9.20 gm oil
  • 400g piece beef rump steak, trimmed
  • 100g baby cos lettuce hearts, leaves separated
  • 1 bunch fresh mint leaves, picked
  • 1 bunch fresh coriander leaves, picked
  • 250.00 ml bean sprouts
  • 1 punnet cherry tomatoes, halved
  • 1 lebanese cucumber, halved, sliced
  • 1 red onion, thinly sliced
  • 90.75 gm sweet chilli sauce
  • Zest and juice of 1 lime
  • 12.20 gm fish sauce
  • 1 garlic clove, crushed
Instructions:
  • Heat oil in a large frying pan over high heat.
  • Sear beef for 3-4 mins on each side to desired doneness. Remove from heat and cover to retain warmth.
  • Combine all ingredients in a jug and whisk to make the dressing. Set aside.
  • In a generous bowl, mix together fresh lettuce, fragrant herbs, crunchy sprouts, juicy tomatoes, crisp cucumber, and zesty onion.
  • Thinly slice the beef and gently mix it into the salad with the dressing right before serving.

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