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Thai Recipes
Warm Thai Beef Salad & Coconut Rice

Warm Thai Beef Salad & Coconut Rice

with Soy Lime Dressing

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It’s a traditional Thai beef salad as you know it, but with a deliciously substantial base of creamy coconut rice. It really is the perfect warming and aromatic accompaniment for this Thai favourite.

Allergens:SoyGlutenFish
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

jasmine rice

2 tin

coconut milk

1 packet

beef rump

2 unit

roma tomato

1 unit

cucumber

1 bunch

mint

1 unit

lime

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1.75 cup

water

½ tsp

salt

2 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

fish sauce

(ContainsFish)

3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2580 kJ
Fat20.7 g
of which saturates12.6 g
Carbohydrate67 g
of which sugars5 g
Protein35.9 g
Sodium694 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Small Bowl
Shallow Dish
Chopping board
Knife
Zester
Large Non-Stick Pan
Plate
Aluminum Foil
Tongs
Large Bowl
Instructionsarrow up iconarrow up icon
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Cook the Coconut Rice
Cook the Coconut Rice
1

Rinse the jasmine rice well. Place the rice, coconut milk, water (check ingredients list for amount) and salt (use suggested amount) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Avoid lifting the lid on the rice as this releases steam and slows down the cooking process.

Add Flavour to the Beef
Add Flavour to the Beef
2

While the rice is cooking, combine the soy sauce and fish sauce in a small bowl with a drizzle of olive oil. Place the beef rump in a shallow bowl and pour over half the soy sauce mixture (the remaining sauce will become your dressing!).

Get Prepped
Get Prepped
3

Roughly chop the Roma tomatoes. Slice the cucumber into 0.5 cm half moons. Pick and finely slice the mint leaves. Zest the lime to get a pinch, then juice to get 3 tsp.

Cook the Beef
Cook the Beef
4

Heat a large frying pan over a high heat. Using tongs, pick up the beef rump, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into 0.5 cm thick strips.

Make the Salad
Make the Salad
5

While the beef is resting, combine the tomato, cucumber, mint and mixed salad leaves in a large bowl. Add the lime zest, lime juice and brown sugar to the bowl with the reserved soy sauce mixture. Add the sliced steak and half the lime-soy dressing to the salad (reserve remaining for step 6).

Serve Up
Serve Up
6

Divide the coconut rice and Thai beef salad between plates. Serve the remaining dressing on the side.