Beef strips with crunchy Thai salad
- Preparation and cooking time
- Serves 4
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
- STEP 1
Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
- STEP 2
Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.
Rump steak is a good choice for this dish as it’s not too expensive and has plenty of flavour – but you may need to trim off any excess fat after grilling. Fillet or sirloin tends to be leaner, but costs a bit more.