Veggie Thai red curry
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Thai beef salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 cucumberand 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
- 1 rump steak(200-250g)
- 2 tsp groundnut oilor sunflower oil
- 100g beansprouts
- small pack corianderleaves picked
For the dressing
- 1 garlic clovecrushed
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
- 1/2 limezested and juiced
- 1 red chillifinely chopped (deseeded if you like)
Nutrition: per serving
- kcal351low
- fat16g
- saturates5g
- carbs18g
- sugars16g
- fibre3g
- protein32g
- salt1.8g
Method
step 1
Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
step 2
Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
step 3
To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.
