Thai Beef Salad
This delightful recipe brings together tender rump steak seared to perfection, tossed with a zesty chilli lime dressing. The vibrant combination of baby leaf salad, crunchy beansprouts, and juicy red grapes creates a colorful and refreshing dish that is as beautiful as it is delicious. Enjoy a burst of flavor with each bite of this steak salad!
— Constant Cookbook
Ingredients
- 300g rump steaks , trimmed of fat
- 2 tsp groundnut oil
- juice 1 lime
- 1 red chilli , deseeded and sliced (bird's-eye chillies work well)
- 1 tbsp light brown soft sugar
- 85g bag baby leaf salad
- 140g beansprouts
- 140g red grapes , halved
- steamed rice , to serve (optional)
Instructions
- 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.
- Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 317 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.25 milligram of sodium
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