Thai Beef Salad2013-05-01
- 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!
- 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
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.
Mix the lime juice, chili, sugar and the remaining oil in a bowl and set aside to let the sugar dissolve.
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.