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Thai Beef Salad

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Ingredients
  Rump steak 10 Ounce, trimmed of fat (300 Gram)
  Groundnut oil 2 Teaspoon
  Lime 1 , juiced
  Red chili 1 , deseeded and sliced (Bird'S-Eye Chillies Work Well)
  Soft light brown sugar 1 Tablespoon
  Assorted baby salad leaves 13 Ounce (1 Bag)
  Bean sprout 5 Ounce (140 Gram)
  Red grapes 5 Ounce, halved (140 Gram)
Directions

MAKING
1. Prepare the steak by rubbing it with one teaspoon oil and seasoning.
2. In a frying pan, heat the oil and fry the steak on both sides for 2-21/2 minutes for a medium-rare steak.
3. Transfer the steak to a plate. Cover with a foil and let it rest for 5 minutes.
4. In a large bowl, make the dressing by mixing the chilli, lime juice, sugar and remaining oil.
5. Set the dressing aside to let the sugar dissolve.
6. In 2 serving bowls, divide the salad leaves, bean sprouts, and grapes equally.
7. Slice the steaks thinly and add them to the bowls equally.
8. Drizzle the dressing over the bowl ingredients and toss to distribute the dressing evenly.

SERVING
9. Serve immediately with rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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