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Thai Beef Salad

Thai Beef Salad

Thai Beef Salad
Serves 4
Calories per serve: 300cal
Time to make: 20 mins prep 10 mins cook
GF DF

 

INGREDIENTS
  • 400g Beef Rump Steak
  • 1 tablespoon olive oil
  • 1 cup (80g) bean sprouts
  • 1 red capsicum/pepper, thinly sliced
  • 200g tomatoes, halved
  • 1 Lebanese cucumber, seeded, thinly sliced
  • 2 shallots, thinly sliced
  • 1-2 long red chilli, thinly sliced (optional, to taste)
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sesame oil
  • 2 limes, juiced
  • 1/4 cup (35g) peanuts, toasted, coarsely chopped
DIRECTIONS
  1. Preheat a barbecue grill or chargrill on high. Coat the beef in the oil. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.
  2. Meanwhile, combine bean sprouts, capsicum, tomato, cucumber, shallot, chilli, if using, mint and coriander in a large bowl. Toss to combine.
  3. Place the sugar, fish sauce, sesame oil and lime juice in a screw-top jar. Shake well to combine.
  4. Divide the salad among serving plates. Top with beef and peanut and drizzle with dressing.
 
Optional: Brown Rice or rice of your choice
Calories per serve 1/2 cup cooked 110
INGREDIENTS
2 cups cooked brown rice, 1/2 cup raw. (can use pre cooked quick cups or pouches)
DIRECTIONS
1 Make according to packet instructions.
2 Brown rice makes 1:4
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