Thai Lime Beef Rump Salad
with Ginger Rice & Mint
This is a real 'all-rounder' meal. You've got your meat and three veg, your fragrant rice and a sprinkling of chilli flakes. Tick, tick and tick! This recipe is under 650kcal per serving.
Ingredients
1
Red Onion
1 packet
Jasmine Rice
1 packet
Coriander
300 g
Beef Rump
1 sachet
Chilli Flakes
1 packet
Fish Sauce & Rice Vinegar Mix
1 sachet
Sweet Soy Seasoning
1 packet
Mint
1
Tomato
1 packet
Ginger Paste
1
Lime
1
Cucumber
Utensils
Cooking Steps
• In a large saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, slice red onion and tomato into wedges. Thinly slice cucumber into half-moons. Pick mint leaves. Zest lime to get a pinch and slice into wedges.
• In a medium bowl, combine lime zest, the cracked black pepper, beef strips, sweet soy seasoning, onion, a drizzle of olive oil and a pinch of salt.
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegarmix, the soy sauce, brown sugar and a drizzle of olive oil.
TIP: Use as much or little fish sauce and rice vinegar mix as you’d like!
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef and onion, tossing, in batches (this helps the beef stay tender!), until browned and cooked through, 1-2 minutes. Transfer to a large bowl.
• To the bowl with beef, add tomato, cucumber, mint and fish sauce dressing.
• Divide ginger rice and Thai lime beef salad between bowls.
• Spoon over remaining dressing. Sprinkle over a pinch of chilli flakes (if using).
• Serve with remaining lime wedges. Enjoy!
