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 sugar
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.
- Servings : 4
- Ready in : 20 Minutes
- Ingredient : Baby spinach, Beef, Capsicum, peppers, Carrots, Chillies - crushed, purée, paste, Chillies - fresh, Cucumber, Fish sauce, Herbs - fresh, Kaffir lime leaves, Lemon juice, Lemons, Mint, Nuts, Oil, oil spray, Peanuts, Rice, Steak, Sugars, Tomatoes - fresh
“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.”
Hanu de Jong
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