| | 10-minute Thai beef salad
10-minute Thai beef salad
10-minute Thai beef salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Combine oil and soy sauce in a bowl. Rub all over beef. Heat a chargrill pan over medium-high heat. Add beef. Cook for 2 minutes each side or until coked to your liking. Transfer to a plate. Rest 2 minutes. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain well.
  3. Combine beef, noodles, tomato, salad leaves, cucumber and vinaigrette on a large serving platter. Sprinkle with mint, peanuts and chilli. Serve.
Time for preparing:
4 min.
Servings:
4

Ingredients:

  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 500g piece grass-fed beef rump steak
  • 125g Thai-style rice noodles
  • 250g cherry tomatoes
  • 150g mixed salad leaves
  • 5 baby cucumbers, thinly sliced lengthways
  • 1/3 cup lime and chilli vinaigrette
  • Fresh mint sprigs, to serve
  • Crushed peanuts, to serve
  • Sliced red chilli, to serve
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