topBanner
Warm Thai Beef Salad & Coconut Rice

Warm Thai Beef Salad & Coconut Rice

with Soy Lime Dressing

Read more

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

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
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)0 kJ
Energy (kJ)2580 kJ
Fat20.7 g
of which saturates12.6 g
Carbohydrate67 g
of which sugars5 g
Dietary Fibre0 g
Protein35.9 g
Cholesterol0 mg
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
download icondownload icon
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.

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!).

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.

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.

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).

6

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