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Photo of Thai-style beef salad by WW

Thai-style beef salad

11
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.

Notes

Add it: 1 long fresh red chilli (f inely chopped) in Step 4. Swap it: Beef for skinless lean chicken breast f illets.

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