Warm Thai beef salad
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A crunchy, zesty salad is the ideal dinner on a balmy evening. Serve al fresco with iced drinks and a fresh fruit dessert to celebrate summer
Ingredients
Soy sauce
1 tbs
Garlic
1 clove(s), crushed
Green string beans
300 g, halved
Beef sirloin steak, raw
400 g, fat trimmed, (buy 2x250g)
Lebanese cucumber
2 medium, halved lengthways, thinly sliced
Red capsicum
1 medium, thinly sliced
Cherry tomatoes
200 g, (grape), halved
Red onion
½ medium, thinly sliced
Fresh coriander
¼ cup(s)
Fresh mint
¼ cup(s)
Sweet chilli sauce
¼ cup(s)
Fish sauce
1 tbs
Sesame oil
1 tbs
Lime juice
¼ cup(s)
Instructions
1
Combine soy sauce and garlic in a medium bowl. Add steaks and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
2
Meanwhile, cook beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl or sink of cold water. Drain. Place beans in a large bowl with cucumber, capsicum, tomatoes, onion, coriander and mint. Toss gently to combine.
3
Combine sweet chilli and fish sauces, oil and juice in a small bowl. Add lime mixture and sliced steak to salad and toss gently to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.