Thai beef salad

Cooking Fish Thai beef salad

Add some sliced fresh chilli for a little extra bite.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat oil in a large frying pan on high.
  2. Cook beef for 3-4 mins each side until cooked to taste. Set aside and cover to keep warm.
  3. To make the dressing, whisk together all ingredients in a jug. Set aside.
  4. Meanwhile, in a large bowl, combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.
  5. Slice beef thinly. Toss through salad with dressing just before serving.

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2 tsp oil
400g piece rump steak, trimmed
100g baby cos lettuce hearts, leaves separated
1 bunch fresh mint leaves, picked
1 bunch fresh coriander leaves, picked
1 cup bean sprouts
1 punnet cherry tomatoes, halved
1 lebanese cucumber, halved, sliced
1 red onion, thinly sliced
1/3 cup sweet chilli sauce
Finely grated zest and juice of 1 lime
2 tsp fish sauce
1 garlic clove, crushed

Adv

Autors
Preparation time
10
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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