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ADVICE
Thai Beef Salad
On your stove, heat a heavy based frypan to a high temperature. Sear the steak then turn down the stove and cook to your liking. Move the cooked meat to a plate, cover with foil and cool before cutting it into thin stripsIngredients:
- 400g-500g of rump steak
- 1 punnet of cherry tomatoes
- 1 small continental cucumber, diced
- 4 stalks of spring onion, cut on the diagonally
- 1/2 bunch of coriander, roughly chopped
- 1/2 bunch of mint, roughly chopped
- 2 red chillies, finely diced
- 150g rocket
For the dressing combine:
- 1/4 cup of sweet chilli sauce
- Juice of two limes, plus the zest
- 1 tbsp fish sauce
- 1 tbsp vinegar
- 2 tbsp brown sugar dissolved in the other ingredients
On your stove, heat a heavy based frypan to a high temperature. Sear the steak then turn down the stove and cook to your liking. Move the cooked meat to a plate, cover with foil and cool before cutting it into thin strips.
Toss the other salad ingredients together in a large bowl and combine them. Add the sliced steak and mix through the salad.
Add the dressing and stir it through the salad before settling back and washing it all down with a cold ale or crisp cider. Serves four.
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Written byAnthony McDonald
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Please see our Editorial Guidelines & Code of Ethics (including for more information about sponsored content and paid events). The information published on this website is of a general nature only and doesn’t consider your particular circumstances or needs.
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