Thai Beef Salad

2013-05-01
Spicy Thai Beef Salad
  • Yield : 1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Low-fat made with fresh ingredients Thai beef salad is preferred to be eaten with some jasmine rice. There is a harmony of soft and crunchy, sweet and spicy taste that offers a feast of flavors and textures with every bite!

Ingredients

  • 300 g rump steaks (trimmed of fat)
  • 2 teaspoon groundnut oil
  • 1 lime
  • 1 red chili (deseeded, sliced)
  • 1 tablespoon brown soft sugar
  • 85 g baby leaf salad
  • 140 g red grapes (halved)
  • steamed rice

Method

Step 1

Oil the steak with 1 tsp groundnut oil and season. Then fry it in a preheated pan for 2 minutes each side, for medium rare. Put it on a plate, covering with foil and rest for 5 minutes.

Step 2

Mix the lime juice, chili, sugar and the remaining oil in a bowl and set aside to let the sugar dissolve.

Step 3

Divide the salad leaves, bean sprouts and grapes between 2 plates. Add the juices to the dressing and drizzle over the salads. Then slice the steak, place it on the plates and serve.

Recipe Type:
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