Name: Thai beef salad
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half -; 1 rump steak (200-250g) -; 2 tsp groundnut oil or sunflower oil -; 100g beansprouts -; small pack coriander , leaves picked -; 1 garlic clove , crushed -; 1 tbsp fish sauce -; 1 tbsp soft brown sugar -; 1/2 lime , zested and juiced -; 1 red chilli , finely chopped (deseeded if you like) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Thai beef salad

1. 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half -

2. 1 rump steak (200-250g) -

3. 2 tsp groundnut oil or sunflower oil -

4. 100g beansprouts -

5. small pack coriander , leaves picked -

6. 1 garlic clove , crushed -

7. 1 tbsp fish sauce -

8. 1 tbsp soft brown sugar -

9. 1/2 lime , zested and juiced -

10. 1 red chilli , finely chopped (deseeded if you like) -

How to cook deliciously - Thai beef salad

1. Stage

Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.

2. Stage

Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.

3. Stage

To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.