Recipes › Lunch

• Lunch
• 23 min
• Dairy-Free
• Gluten-Free

Thai beef salad

Seared steak with herbs, cucumber and a lime-chilli dressing.

Calories

490

Protein

41 g

Carbs

60 g

Fat

9 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Beef sirloin steak
• 1 tsp Vegetable oil
• 1 Cucumber
• 150 g Cherry tomatoes
• 0.5 Red onion
• 15 g Fresh mint
• 15 g Fresh coriander
• 100 g Mixed salad leaves
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 Red chilli
• 300 g White rice, cooked

Contains: Fish. Always check the labels of what you buy.

Method

1. Take the steak out of the fridge 15 minutes before cooking. Rub with the oil.
2. Heat a frying pan until very hot and sear the steak for 3 minutes a side for medium-rare. Rest on a board for 5 minutes, then slice thinly across the grain.
3. For the dressing, finely chop the chilli and whisk with the lime juice, fish sauce and brown sugar until the sugar dissolves.
4. Slice the cucumber, halve the tomatoes, thinly slice the red onion and pick the mint and coriander leaves.
5. Toss the salad leaves, vegetables, herbs and beef with the dressing. Warm the rice and serve alongside.

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