Thais make their dressing hot enough to bring tears to your eyes – ours has less heat but roars with flavour.
Ingredients
- Olive oil spray
- 2 (about 200g each) beef sirloin steaks, excess fat trimmed
- 1 x 250g punnet cherry tomatoes, halved
- 400g (1/4 small) white cabbage, hard core removed, finely shredded
- 1 Lebanese cucumber, ends trimmed, halved lengthways, thinly sliced diagonally
- 1 cup fresh coriander leaves
- 4 shallots, ends trimmed, thinly sliced diagonally
- 2 tablespoons rice wine vinegar
- 1 tablespoon chopped fresh coriander
- 1 tablespoon fresh lime juice
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce (see note)
- 1 teaspoon tamarind puree
- 1 long fresh red chilli, halved, deseeded, finely chopped
- Steamed rice, to serve
Method
- Step 1Preheat a chargrill on high. Spray with olive oil spray. Cook the beef on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
- Step 2Meanwhile, combine the tomato, cabbage, cucumber, coriander leaves and shallot in a large bowl. Place vinegar, chopped coriander, lime juice, sugar, fish sauce, tamarind puree and chilli in a small bowl. Stir until sugar dissolves.
- Step 3Divide the tomato mixture among serving bowls. Top with the beef and drizzle over the dressing. Serve with rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
804 kj
Energy
5g
Fat Total
2g
Saturated Fat
5g
Fibre
26g
Protein
58mg
Cholesterol
322.92mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Find tamarind puree, a condiment that adds a slightly sour flavour to dishes, in the Asian section at Woolworths.
Make sure you use gluten-free fish sauce if you want this recipe to be gluten free.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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