Thai Beef Salad

Yields4 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

This salad is an all round crowd pleaser. It's bursting with colour and zesty goodness and is guaranteed to be requested time and time again.

800 g rump steak, all visible fat trimmed (can swap for tofu)

2 tbsp fish Sauce

1 tbsp chilli paste

1 bag mixed salad leaves

1 punnet of cherry tomatoes, chopped in half or three whole red tomatoes cut into bit size wedges

2 cucumbers, cut into thin strips

1 large red capsicum, cut into finger thick pieces about half a finger long

1 bunch of coriander (leaves picked)

5 spring onions, sliced thinly

½ bag of bean shoots, rinsed

½ cup roasted cashews or peanuts, crushed

2 whole red chillies (keep one whole for decorating and cut up the other into tiny pieces)

Dressing

1 lime, juiced

2 tbsp fish sauce

1 tbsp brown sugar

Optional

1 ½ cups brown rice (uncooked)

If you would like rice with your meal cook 1.5 cups of brown rice and get this going before putting your salad together.

Turn the BBQ on to heat up. Trim fat from meat and place into a bowl or tray.

In a small dish combine fish sauce and chilli paste and then pour over the meat making sure it's all covered.

In a large bowl place the salad leaves so the bowl is half full.

Chop the capsicum, tomato and cucumber and layer them on top of the leaves

Slice the spring onion and keep separate for now along with the bean shoots, coriander and nuts.

Cook the meat for 2-3 mins each side and then leave it to sit for 5 minutes before slicing it into thin strips

Make the dressing while the meat cools. Simply combine all ingredients in a mug and mix with a fork (make sure you get all the sugar off the bottom of the mug and mix it well).

Place meat strips on top of the salad. Pour over the dressing and then top with bean shoots, coriander leaves and nuts.

Serve with rice on the side.

GF, DF and LF.

Ingredients