Thai beef salad

Womans~Day

Cooking time: Less than 30 minutes

Cuisine: Thai

Serves: 4

Type: Easy; Salad

Tools

Kitchen friendly view

3 stars - based on 1 reviews

Ingredients

200g scotch fillet steak, trimmed
1 telegraph cucumber, seeded, sliced
250g punnet cherry tomatoes, quartered
1 cup each mint and coriander leaves
½ cup basil leaves
8 green onions, thinly sliced

¼ cup lime juice
1 tablespoon kecap manis
1 tablespoon sweet chilli sauce
2 cloves garlic, crushed
1 birdseye chilli, finely chopped

Preparation method

Lightly grease a chargrill pan with spray oil. Heat on high.
Cook steak for 3-5 minutes each side, until cooked to your liking
Transfer to a plate. Cover with foil and rest for 5 minutes.
Meanwhile, in a large bowl, combine all remaining salad ingredients.
DRESSING: In a jug, whisk all ingredients together until well combined. Toss half dressing through salad mixture.
Top salad with thinly sliced beef and serve with remaining dressing.

TOP TIP

If liked serve with prepared noodles of choice.
Replace beef with poached chicken breast or silken tofu.
Replace kepcap manis with honey soy if liked.

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