Thai beef salad recipe

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  • Serves 2
  • 20 mins to prepare and 10 mins to cook
  • 188 calories / serving
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Thai beef salad hero

Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.

Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well.

Using a sharp knife, cut the cooked steak into thin slices and arrange on top of the salad. Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves, and serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 225-250g (71/2–8oz) Finest rump steak
  • oil, for brushing
  • For the salad

  • ½ head Chinese leaf, finely sliced
  • 3 spring onions, thinly sliced
  • 1 carrot, thinly sliced
  • 6 radishes, thinly sliced
  • 2tbsp freshly chopped coriander
  • For the dressing

  • 4tbsp sweet chilli sauce
  • zest and juice of a lime
  • 1tbsp light soy sauce
  • For the garnish

  • 25g (1oz) roasted peanuts, shelled and skinned
  • handful fresh mint leaves
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  • Energy 778kj 188kcal 9%
  • Fat 8.6g 12%
  • Saturates 2g 10%
  • Sugars 10g 11%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 10.7g Protein 16.7g Fibre 2.4g

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