Spice up your weeknight cooking with a Thai salad that spotlights succulent beef strips, fresh veggies and aromatic herbs.
Ingredients
- 1 stalk lemongrass, pale section only, finely chopped
- 3 kaffir lime leaves, finely shredded
- 1 large (about 500g) beef rump steak
- 3 Lebanese cucumbers, cut into ribbons
- 250g punnet red grape tomatoes
- 1 long red chilli, seeded, thinly sliced
- 1/2 cup round mint leaves
- 1/2 cup coriander leaves
- 1/2 cup thai basil leaves
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar or palm sugar
- 1 teaspoon sesame oil
Method
- Step 1Combine the lemon grass and 1 lime leaf in a medium glass or ceramic bowl. Add the beef and turn to coat in lemon grass mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Step 2Preheat a chargrill pan on high. Add the beef and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Combine the cucumber, tomato, chilli, mint, coriander and basil on a serving platter. Combine the fish sauce, lime juice, sugar and sesame oil in a screw-top jar and shake until well combined.
- Step 4Thinly slice the beef. Arrange the beef over the salad. Drizzle with any pan juices. Drizzle with dressing and sprinkle with remaining kaffir lime leaves. Serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
957 kj
Energy
8g
Fat Total
3g
Saturated Fat
3g
Fibre
27g
Protein
78mg
Cholesterol
1042.04mg
Sodium
10g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au
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