Family Thai Beef Salad
with Fresh Mint
If a whopping great steak leaves you feeling like a python trying to digest a crocodile, look no further than this fresh Thai beef salad. Lovely tender strips of marinated steak are right at home in a zingy combination of lime, refreshing mint and cooling cucumber. This simple dish will leave you feeling satisfied – pythons, take note!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 steak
Premium Beef Rump
2
tomatoes
2
cucumbers
1 bunch
mint
½
red onion
1
lime
Not included in your delivery
6 cup
water
4 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
fish sauce
(Contains: Fish;)
1 tbs
vegetable oil
1 tbs
brown sugar
1 tbs
warm water
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red onion. Roughly chop the tomatoes and mint. Halve the cucumber lengthways and chop. Zest and juice the lime.
Place the Jasmine rice in a sieve under running water until the water runs clear. Transfer to a medium saucepan with the water and bring to the boil over a medium-high heat. Cover and simmer for 10-12 minutes until the water has absorbed and the rice is tender.
Meanwhile, combine the salt-reduced soy sauce, fish sauce, and vegetable oil in a small bowl. Place the beef rump steaks in a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved half will later become your salad dressing).
Heat a medium frying pan over a medium-high heat. Add the steak (drain any excess marinade) and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Baste the steaks a couple of times with any excess beef marinade. Cooking times may vary depending on the thickness of your steaks. Transfer to a plate and cover with foil. Rest for 5 minutes, then cut into 5 mm thick slices.
While the steak is resting, combine the tomato, cucumber, red onion and mint in a large bowl. Add the lime zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad. Gently toss through the steak.
Serve your Thai Beef Salad with the pillowy soft rice. Drizzle any excess dressing over the rice. Yum!
