Thai chilli beef & snake bean salad

Cooking Salads Thai chilli beef & snake bean salad

Detailed step-by-step description of how to cook the dish "Thai chilli beef & snake bean salad". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Blanch beans in boiling salted water for 3 minutes. Drain and refresh in cold water.
  2. Heat a lightly oiled frypan on mediumhigh heat. Season beef and cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a plate to rest, uncovered, for 5 minutes.
  3. Meanwhile, mix lime juice and sauces in a large bowl. Add remaining ingredients and toss to combine. Thinly slice beef, toss with salad and serve immediately.

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4 snake beans or 12 thin green beans, cut into 3cm lengths
500g rump steak, trimmed of excess fat
Juice of 2 limes
2 tbsp fish sauce
1 tbsp salt-reduced soy sauce
4 spring onions, thinly sliced on an angle
1 Lebanese cucumber, seeds removed, sliced on angle
2 long red chillies, deseeded, thinly sliced
1/2 cup Thai basil leaves
1/2 cup coriander leaves

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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