Niki's Thai Beef Salad
Brissling with freshness, flavour and colour this meal is qwik to prepare.
Servings: 4
Calories: 579kcal
Ingredients
- 1 cucumber
- 3 carrots
- 2 red capsicums
- 2 cups baby spinach
- 1 punnet cherry tomatoes
- ¼ cup roasted peanuts, rougly chopped
- ¼ cup fresh mint, roughly chopped
- 2 kaffir lime leaves, thinly sliced
- 1 ¼ cups jasmine or brown rice
- 500 g scotch fillet steak
- oil spray
- red chilles sliced, to serve
Dressing
- 3 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 2 tsp chili paste (or to taste)
- ¼ cup lemon juice
- 1 lemon, zest
- 2 Tbsps. hot water
Instructions
- To make salad, prepare vegatables: peel then slice cucumber in thin batons, peel carrots then peel with a julienne peeler or standard peeler to make thin riboons, slice capsicums thinly, roughly chop spinach and halve or quarter cherry tomatoes. Place all the vegeatbles in a large bowl with peanuts, mint and lime leaves.
- Cook rice following packet directions. Meanwhile, to make dressing, combine dessing ingredients in a jug and stir together well. Set aside.
- Heat a barbecue grill or grill pan to a high jeat. Spray steka with oul and cook for 3 minutes each side or until done to yourliking. Set meat asisde on a plate to rest for 5 minutes then transfer to a borad and slice in 22cm slices. Pour any meat juices from plate into dressing.
- Add dressing to salad and miz well to combine. Serve salad with steak on top and rice on the side. Garnish with extra lime leaves and chillies if preferred.
Notes
Bezzant, Niki (Mar 2013) Cook Smart with Niki in: Healthy Food Guide