Thai beef salad


Thai beef salad

Thai beef salad
Thai beef salad

For the best-tasting steak, cook the meat from room temperature rather than fridge-cold.


SERVES 2 – 20 minutes

– 300g/10oz rump steak, fat trimmed.

– 2 tsp groundnut oil.

– juice 1 lime.

– 1 red chilli, deseeded and sliced (bird’s-eye chillies work well).

– 1 tbsp light soft brown sugar.

– 85g bag baby leaf salad.

– 140g/5oz beansprouts.

– 140g/5oz red grapes, halved.

– cooked rice, to serve (optional).


Step 1:
Rub the steak with 1 teaspoon of the oil and season. Fry in a hot pan for 2–2½ minutes on each side (depending on thickness), for medium–rare. Transfer to a plate, cover loosely with foil and rest for 5 minutes.

Step 2:
Make the dressing by mixing together the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar has dissolved.

Step 3:
Divide the salad leaves, beansprouts and grapes between two serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.

Note : PER SERVING 317 kcals, protein 36g, carbs 21g, fat 11g, sat fat 3g, fibre 2g, sugar 19g, salt 0.25g

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