Thai beef salad



 Serves 2 | 20 mins to prepare and 10 mins to cook | 188 calories / serving

Ingredients

    225-250g (71/2–8oz) Finest rump steak
    oil, for brushing

For the salad
  •     ½ head Chinese leaf, finely sliced
  •     3 spring onions, thinly sliced
  •     1 carrot, thinly sliced
  •     6 radishes, thinly sliced
  •     2tbsp freshly chopped coriander

For the dressing
  •     4tbsp sweet chilli sauce
  •     zest and juice of a lime
  •     1tbsp light soy sauce

For the garnish
  •     25g (1oz) roasted peanuts, shelled and skinned
  •     handful fresh mint leaves

  • Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.

  • Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well.

  • Using a sharp knife, cut the cooked steak into thin slices and arrange on top of the salad. Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves, and serve immediately.


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