Thai Beef Salad
Created by ImPat on January 23, 2017
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #25479
Ingredients
- 500 grams beef rump (steak, trimmed)
- 250 grams grape tomatoes (halved)
- 3 cucumbers, sliced (Lebanese cucumbers)
- 8 green onions, thinly sliced
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1/4 cup coriander leaves, extra to serve
- 2 tablespoons sweet chilli sauce
- 2 tablespoons lemon juice
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
How to Make
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Step 1: Heat a chargrill pan over moderately high heat.
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Step 2: Spray be3ef with oil and add to grill and cook for 3 minutes each side for medium or until cooked to your liking and then transfer to a heatproof plate, cover with foil, rest for 5 minutes and then slice.
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Step 3: Combine tomato, cucumber, onion, mint and coriander in a large bowl.
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Step 4: Whisk the sweet chilli sauce, juice, fish sauce and sugar in a small bowl and then add dressing and beef t the cucumber mixture, toss to combine.
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Step 5: Serve salad sprinkled with extra coriander.
Nutritional Facts
- Serving Size: 1 (322.9 g)
- Calories 285
- Total Fat - 15 g
- Saturated Fat - 4.7 g
- Cholesterol - 79.8 mg
- Sodium - 154.6 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 2.3 g
- Sugars - 6.2 g
- Protein - 27.1 g
- Calcium - 59.2 mg
- Iron - 1.6 mg
- Vitamin C - 19 mg
- Thiamin - 0.7 mg