Recipe: Thai Beef Salad with Mint and Coriander
Ingredients
24 Prawns, small
125g English Spinach
1 Tablespoon Sesame oil
Beef, rump steak 500 g
1 cup (90g) Bean sprouts
1 red Onion, small, finely sliced
1 red Capsicum, small, cut into thin strips
1 Lebanese Cucumber, small, cut into thin strips
200g Radish, daikon, peeled and cut into thin strips
1 Tomato, small, halved, seeded, thinly sliced
1/4 cup (5g) Mint leaves
1/2 cup (15 g) Coriander leaves
2 cloves Garlic, finely chopped
2 Chillis, red, small, chopped
2 Chillis, green, small, chopped
Dressing
1/4 cup (60ml) Lime juice
1/4 cup (60ml) Fish sauce
1 Tablespoon Lemon grass, finely chopped
1 teaspoon Sugar
Description
1 Chop the prawns up finely. Wash the English spinach and drain well. Trim the thick stalks and coarsely shred the leaves.
2 Heat the oil in a frying pan, add the steak and cook over high heat until medium rare, for about 1 1/2 - 2 minutes on each side. Remove from the pan and allow to cool slightly. Slice the steak thinly.
3 To make the dressing, combine the lime juice, fish sauce, lemon grass and sugar in a small jug. Whisk until the ingredients are well combined.
4 To assemble the salad, combine the prawns, sliced beef, bean sprouts, onion, capsicum, cucumber, radish, tomato, mint, coriander, garlic and chillies in a large bowl. Place the spinach on a serving plate, top with the combined beef and vegetables,
Calories 231
Total Fat 6
Saturated Fat 2
Cholesterol 222
Salt 1159
Carb 7
Sugars 5
Protein 36