Chef Ray: Lime and Sweet Chilli Beef Salad

A delicious and easy to prepare salad that gives great flavour and a good serving of protein.

From: Cameron-Lee, Megan (Dec 2015) 5pm Panic in: Healthy Food Guide

Serves: 4

  • 1 tablespoon olive oil
  • 1 teaspoon crushed garlic
  • 400g rump steak, trimmed of excess fat
  • 200g rice or vermicelli noodles
  • 300g coleslaw from a bag
  • 250g bean sprouts
  • baby cos lettuce, shredded
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoons sesame oil
  • juice of 1 lime
  • 2 tablespoons hot water
  1. Heat 1 tablespoon olive oil in a large non-stick frying pan set over a medium heat. Rub crushed garlic into steak and cook for 3-4 minutes each side, or until cooked to your liking. Remove steak from pan, cover loosely with foil to keep warm and set aside to rest.
  2. Meanwhile, cook noodles according to packet instructions. Drain and place in large salad bowl. Add coleslaw, bean sprouts and lettuce. Combine sweet chilli sauce, sesame oil, lime juice and 2 tablespoons hot water in a dish. Pour over salad and toss.
  3. Thinly slice beef. Divide noodle salad among 4 serving plates. Top salad with beef, drizzle with any remaining dressing and serve.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published last year:

Chef Ray: Chicken, Tomato and Olive Bake

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