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Thai chilli beef & snake bean salad
Thai chilli beef & snake bean salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • 4 snake beans or 12 thin green beans, cut into 3cm lengths (see note)
  • 500g beef rump steak, trimmed of excess fat
  • Juice of 2 limes
  • 48.80 gm fish sauce
  • 21.00 gm salt-reduced soy sauce
  • 4 spring onions, thinly sliced on an angle
  • 1 Lebanese cucumber, seeds removed, sliced on angle
  • 2 long red chillies, deseeded, thinly sliced
  • 125.00 ml Thai basil leaves (or regular basil) (see note)
  • 125.00 ml coriander leaves
Instructions:
  • Quickly cook the beans in a pot of salty boiling water for 3 minutes. Then, remove them from the water and soak them in cold water to stop the cooking process.
  • Preheat a lightly oiled frypan over medium-high heat. Season the beef and sear each side for 3 minutes for medium-rare, or until desired doneness. Place the beef on a plate and let it rest, uncovered, for 5 minutes before serving.
  • In a large bowl, combine lime juice and sauces. Add the rest of the ingredients and toss gently to mix. Thinly slice the beef, add to the salad, and serve right away.

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