Thai Beef Rump & Rainbow Pea Pod Salad
with Soy Mayo & Zesty Sweet Chilli Dressing0.0(0)
Calories
:
236 kcalProtein
:
33.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Mixed Salad Leaves
1
Garlic
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
300 g
Beef Rump
1 sachet
Satay Seasoning
(May be present: Soy.)
1
Cucumber
1 packet
Makrut Lime Leaves
1
Bean Vermicelli Noodles
Cooking Steps
1
- Trim and thinly slice pea pods lengthways. Thinly slice cucumber into rounds.
- Remove centre veins from makrut lime leaves, then very finely chop.
- In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add beef rump, turning to coat.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef until cooked through, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking.
- Transfer to a plate, cover and rest for 5 minutes.
3
- While beef is resting, boil the kettle. Place vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain.
- In a large bowl, combine makrut lime leaves, sweet chilli sauce, a good drizzle of vinegar and a pinch of salt and pepper.
- Add pea pods, cucumber, mixed salad leaves and cooked noodles. Toss to coat and season to taste.
4
- Thinly slice beef.
- Divide vermicelli noodle salad between bowls. Top with Thai beef. Enjoy!
