Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Easy Thai beef salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 2
Skip to ingredients
- 300g rump steaktrimmed of fat
- 2 tsp groundnut oil
- juice 1 lime
- 1 red chillideseeded and sliced (bird's-eye chillies work well)
- 1 tbsp light brown soft sugar
- 85g bag baby leaf salad
- 140g beansprouts
- 140g red grapeshalved
- steamed riceto serve (optional)
Nutrition: per serving
- kcal317
- fat11g
- saturates3g
- carbs21g
- sugars19g
- fibre2g
- protein36g
- salt0.25glow
Method
step 1
Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
step 2
Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
step 3
Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.
