Thai Beef Salad
Meat lovers will love this filling dish.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 500g piece rump (round) steak
- vegetable oil for brushing
- 3 carrots about 90 g (3 oz) each
- 1/3 cup fresh coriander (cilantro) leaves
- Dressing
- 1 1/2 tbsp lime juice
- 3 tsp fish sauce
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat frying pan over medium-high heat. Lightly brush the steak with oil and cook for 2-3 minutes on each side for medium-rare, or until done to your liking. Remove from pan and set aside to cool, reserving any pan juices for the dressing.
- Peel the carrots, then use a food processor or shredder to cut them into thin julienne strips, or use a vegetable peeler to peel them into thin ribbons. Place the carrots in a large salad bowl.
- Thinly slice the beef, then add to the carrots along with the coriander.
Dressing
- Whisk the lime juice with the fish sauce and any pan juices form the beef.
- Drizzle the dressing over the salad, toss together and serve immediately.
Recipe Notes
Tip: To speed up the cooking time, slice the beef into thin strips, or to reduce the preparation time, buy the beef already cut into strips for stir-frying. For a bit of heat, add some seeded and finely chopped red chili.
Variation: Add 1-2 teaspoons sesame oil to the dressing, or sprinkle the salad with toasted sesame seeds.
Per serving: 171 calories, 28 g protein, 6 g fat (2 g saturated fat), 2 g carbohydrate (2 g sugars), 1 g fibre, 412 mg sodium
