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Rick Stein Nigella Lawson Peter Evans Iron Chef

Thai beef salad

Low-fat and low-carb Thai salad.

Serves 4

Ingredients

  • Ingredients
  • 500g boneless sirloin beef steaks, excess fat trimmed
  • 1 butter lettuce, leaves separated, washed, dried, torn
  • 1 large red capsicum, quartered, deseeded, cut crossways into thin strips
  • 100g (1 1/2 cups) bean sprouts, trimmed
  • 6 green shallots, trimmed, sliced
  • 1/4 cup loosely packed fresh coriander leaves
  • 1/4 cup shredded fresh mint
  • Dressing
  • 80ml (1/3 cup) fresh lime juice
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 large garlic clove, finely chopped
  • 1-2 small fresh red chillies, deseeded, finely chopped
  • Pinch of caster sugar
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Method

  1. Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
  2. Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well.
  3. Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.
No Rating

Recipe Rating

4
Preparation Time: 23M
Cooking Time: 8M

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