Niki’s Thai beef salad
Nutrition Info.(per serve)
2 red capsicums
2 cups baby spinach
1 punnet cherry tomatoes
1/4 cup roasted peanuts, roughly chopped
1/4 cup fresh mint, roughly chopped
2 kaffir lime leaves, thinly sliced
1 1/4 cups jasmine or brown rice
500g scotch fillet steak
red chillies, sliced, to serve
3 tablespoons fish sauce
2 tablespoons brown sugarlight brown cane sugarX
2 teaspoons (or to taste) chilli paste (I used Exotic Foods brand)
1/4 cup lemon juice
1 lemon, zest
2 tablespoons hot water
Total fat 19g
Saturated fat 6g
Dietary fibre 5g
1 To make salad, prepare vegetables: peel then slice cucumber in thin batons, peel carrots then peel with a julienne peeler or standard peeler to make thin ribbons, slice capsicums thinly, roughly chop spinach and halve or quarter cherry tomatoes. Place all vegetables in a large bowl with peanuts, mint and lime leaves.
2 Cook rice following packet directions. Meanwhile, to make dressing, combine dressing ingredients in a jug and stir together well. Set aside.
3 Heat a barbecue grill or grill pan to a high heat. Spray steak with oil and cook for 3 minutes each side or until done to your liking. Set meat aside on a plate to rest for 5 minutes then transfer to a board and slice in 2cm slices. Pour any meat juices
from plate into dressing.
4 Add dressing to salad and mix well to combine. Serve salad with steak on top and rice on the side. Garnish with extra lime leaves and chillies if preferred.
“I love fresh, tasty salads like this — they’re zingy and full of flavour. This recipe is versatile, too — you can rework it in lots of ways:
- This recipe works well with lamb or chicken instead of beef — or you could even do it with stir-fried tofu.
- The salad on its own (without any meat) is lovely as a side dish with pan-fried fish.
- Try this salad with other crunchy veges: shredded green beans, sliced cabbage and bean sprouts would all be great.
- Try the dressing on a simple salad of shredded carrot or (if you can get it) green papaya.
- A perfect dessert after this fresh Thai salad is my Coconut custard with lime syrup.”