Thai Beef Rump & Rainbow Pea Pod Salad
with Soy Mayo & Zesty Sweet Chilli Dressing
- Eggs
- Gluten/Gluten
- Soy
We're in our light and bright era so only a salad will do! This deluxe salad comes brimming with crunchy pea pods, juicy corn and a zesty sweet chilli dressing that will make your tastebuds sing. With some Thai beef rump and a homemade soy mayo to serve, you'll be humming, scooping and shovelling this one down your gob! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Pea Pods
1 clove
garlic
½
lemon
1 sachet
satay seasoning
1 packet
beef rump
1 packet
mayonnaise
(Contains: Eggs)
1 packet
sweet chilli sauce
1 packet
deluxe salad mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
low sodium soy sauce
(Contains: Gluten/Gluten, Soy)
Utensils
Cooking Steps
• Trim and halve pea pods lengthways. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While beef is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • To bowl with dressing, add pea pods, deluxe salad mix and mixed salad leaves, tossing to coat. Season to taste.
• Thinly slice beef. • Divide rainbow pea pod salad between bowls. Top with Thai beef rump. Drizzle over soy mayo. • Serve with any remaining lemon wedges. Enjoy!
