Thai-style beef salad
9
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Green curry paste
2 tbs
Light canned coconut milk
½ cup(s), (125ml)
Beef rump steak, raw
280 g, (Buy 350g), fat trimmed
Dry rice noodles
140 g
Lime juice
1 tbs
Fish sauce
1 tbs
Brown sugar
2 tsp
Carrot(s)
1 medium, coarsley grated
Red onion
1 small, thinly sliced
Tomato(es)
250 g, grape variety, halved
Asparagus
1 bunch(es), cut into ribbons
Mixed salad leaves
120 g
Fresh mint
¼ cup(s)
Fresh coriander
¼ cup(s), chopped
Peanuts, without skin, roasted, unsalted
40 g, (2 tbs) coarsely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine curry paste and half the coconut milk in a large shallow dish. Add beef and turn to coat. Set aside.
2
Prepare noodles following packet instructions or until just tender. Drain. Refresh under cold water and drain.
3
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
4
Meanwhile, combine juice, fish sauce, brown sugar and remaining coconut milk in a large bowl. Add beef, noodles, carrot, onion, tomatoes, asparagus, salad leaves, mint and coriander and toss to combine. Serve sprinkled with peanuts.
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