Thai steak with spiced Asian slaw recipe
Marinated in massaman curry paste and served with a chilli-spiked slaw of Chinese leaf, mangetout and radishes, these Thai-inspired steaks make for one flavour-packed supper. Not only are they high in protein and a great source of vitamin B12, but they can be on the table in just 25 minutes - who said healthy eating wasn't easy? See method
- 395g pack thin cut beef steaks
- 4 tbsp Thai massaman curry paste
- ½ head of Chinese leaf, shredded
- 100g mangetout, finely shredded
- 125g radishes, thinly sliced
- 2 limes, juiced
- 30g pack coriander, chopped
- 1 red chilli, finely chopped
- 250g pack Thai inspired grains or wholegrain rice
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- Put the beef in a shallow bowl and rub all over with the curry paste. Leave to marinate for 10 mins.
- Meanwhile, put the Chinese leaf, mangetout and radishes in a bowl, toss with the lime juice, coriander and chilli, then season and set aside. Cook the grains or rice following the pack instructions.
- Heat a nonstick frying pan until hot and cook the steaks in 2 batches for 1 min on each side, or until cooked to your liking. Cover with foil and rest for a few minutes, then cut into thin strips.
- Serve the grains alongside the slaw, with the steak on top.
See more Steak recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.