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Thai beef salad
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Whisk up the flavorful dressing and mix it into the salad right before serving for a delicious twist!
Ingredients:
400g beef rump steak
100g green beans, halved
250g cherry tomatoes, halved
1punnetgolden grape tomatoes, halved
110g bean sprout
82.50 ml fresh coriander leaves
62.50 ml fresh mint leaves
4shallots, diagonally sliced
50g peanuts
21.00 gm soy sauce
24.40 gm fish sauce
13.50 gm white sugar
26.50 gm fresh lime juice, plus wedges to serve
1/4 long red chilli, deseeded, finely sliced
Instructions:
Preheat a non-stick frying pan over medium-high heat. Sear the steak for 4-5 minutes per side for a medium doneness. Rest the steak on a plate before serving.
Cook the beans in a saucepan of boiling water for 3-4 minutes until just tender. Drain and rinse with cold water.
In a large bowl, mix the beans, cherry tomatoes, grape tomatoes, sprouts, coriander, mint, and shallots. Whisk the dressing ingredients together.
Slice the beef thinly, mix it with the salad and dressing, then serve right away garnished with nuts and lime wedges.