Thai Beef Salad
Get your steak dinner fix in with this classic number, but ditch those soggy pub chips. Presenting… the Thai Beef Flavour Explosion! Our favourite thing about this is how little hot and heavy kitchen action there is. Why not fire up the barbie and keep cool throughout? You’re worth it.
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
rump steak
1
cucumber
1
Long Chilli
1 bunch
spring onions
2
tomatoes
1 tbs
mint
1
lime
2 clove
garlic
Not included in your delivery
1 tbs
fish sauce
(Contains: Fish;)
1 tbs
brown sugar
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Halve and slice the cucumber. Deseed and dice the chilli and cut the spring onions on the diagonal. Roughly chop the tomatoes and the mint. Zest and juice the lime and peel and crush the garlic. Cook the beef on a hot, oiled bbq or frying pan until browned on both sides and cooked according to your preference. Wrap the beef in foil to keep warm and set aside.
Meanwhile, combine the cucumber, chilli, spring onions, tomatoes, and mint in a large bowl. Whisk together the lime zest and juice, garlic, fish sauce, sugar, and soy sauce for the dressing.
Thinly slice the beef and toss it gently through the salad with the dressing before tucking in! Did you know? Limes turn yellow as they ripen.
