[GFYF] Seared Beef & Herby Thai Inspired Salad
with Makrut Lime & Sweet Chilli Dressing
Calories
:
278 kcalProtein
:
33.6g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
300 g
Beef Rump
1
Cucumber
1 packet
Snacking Tomatoes
1
Carrot
1 packet
Makrut Lime Leaves
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Sweet Chilli Sauce
1 packet
Mixed Salad Leaves
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
2
- Meanwhile, roughly chop cucumber. Halve snacking tomatoes.
- Using a vegetable peeler, peel carrot into ribbons.
- Remove centre veins from makrut lime leaves, then very finely slice.
TIP: The makrut lime leaves are fibrous, so make sure to very finely slice them.
3
- While the beef is resting, in a large bowl, combine a drizzle of olive oil, fish sauce & rice vinegar mix, makrut lime leaves and sweet chilli sauce.
- Add mixed salad leaves, snacking tomatoes, cucumber and carrot ribbons. Tear in mint leaves. Toss to coat and season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
4
- Thinly slice beef.
- Divide herby Thai inspired salad between bowls. Top with seared beef. Enjoy!
