Beef strips with crunchy Thai salad
Serves 4
Easy
Prep:
Cook:
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
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- 2 thick cut lean steaksabout 600g/1lb 5oz in total
- 4 tsp lime juice
- 1 tbsp fish sauce
- 1 tbsp light muscovado sugar
- 1 red chillideseeded and finely chopped
- 200g bag crunchy saladmixed with 1bsp orangec juice
- 50g carrotgrated (1 medium carrot)
- handful beansprouts
Nutrition: per serving
- kcal242
- fat10g
- saturates4g
- carbs6g
- sugars6g
- fibre1g
- protein33g
- salt0.92glow
Method
step 1
Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
step 2
Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.
