Barbecued Thai beef with cucumber and mint salad

Cooking Salads Barbecued Thai beef with cucumber and mint salad

Cooling cucumber and fresh mint combine with roasted peanuts and spicy beef in this aromatic Thai salad.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine curry paste, lime juice, fish sauce, sugar and kaffir lime leaves in a glass or ceramic dish. Add beef. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  2. Heat barbecue chargrill over medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes to rest.
  3. Meanwhile, make cucumber and mint salad. Place tomatoes, cucumber, mint, peanuts and dressing in a bowl. Toss to combine. Serve beef with salad.

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2 tbsp Thai red curry paste
1 tbsp lime juice
1/2 tsp fish sauce
1/2 tsp brown sugar
2 kaffir lime leaves, finely shredded
4 x 200g beef rump steaks
Shredded kaffir lime leaves and lime wedges, to serve
250g cherry tomatoes, halved
1 small Lebanese cucumber, halved, thinly sliced diagonally
1 cup fresh mint leaves
2 tbsp chopped roasted unsalted peanuts
2 tbsp Thai dressing

Adv

Autors
Preparation time
20
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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