A really delicious and mouth-watering salad combining Thai spiced beef with crunchy beansprouts, beans, sugar snap peas, cucumber and red onion, dressed with a tasty blend of lime juice, fish sauce and olive oil.
2 Tablespoon (Schwartz Perfect Shake Thai 7)
2 Large, flattened and sliced thinly
1⁄4 , sliced
Sugar snap peas
100 Gram, sliced (4 Ounce)
125 Gram (5 Ounce)
1 Small, sliced
Soya beans/Peas / broad beans
175 Gram (6 Ounce)
1 , sliced
Extra virgin olive oil
2 Teaspoon (Schwartz)
Blend together the Perfect Shake Thai 7 Spice Special Blend, lime zest and juice, fish sauce and olive oil. Add the sliced sirloin steaks and toss to coat evenly. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
Combine the salad ingredients together in a large bowl.
To make the dressing, whisk together the fish sauce, olive oil, lime juice and Schwartz Perfect Shake Salad Special Blend.
When ready to serve, cook the steak on a high-heat in a frying pan for 2-4 minutes, or until cooked according to taste. Serve the salad in bowls, drizzle over the dressing and top with the steak.
A Thai Beef Salad for all you home cooks out there. Roll up your sleeves and get your hands dirty as you are in for a treat. This salad combines a Thai flavored steak done just right served on a bed of healthy, fresh and crunchy veggies dressed again with the earthen flavors of coriander, lime and lemon grass. A meal in itself, this salad is as exotic as the land it is inspired from. Give it a try.