Name: Beef strips with crunchy Thai salad
Prep time: 5 min
Cook time: 5 h 6 min
Total time: 11 min
Yield: 4
Cuisine: Thai
Ingredients: 2 thick cut lean steaks about 600g/1lb 5oz in total; 4 tsp lime juice; 1 tbsp fish sauce; 1 tbsp light muscovado sugar; 1 red chilli deseeded and finely chopped; 200g bag crunchy salad mixed with 1bsp orangec juice; 50g carrot grated (1 medium carrot); handful beansprouts

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Beef strips with crunchy Thai salad

Beef strips with crunchy Thai salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 5 hrs and 6 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers

Easily doubled

Easily halved

Healthy

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Proper spicy pot noodle

A star rating of 3.9 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 thick cut lean steaks

about 600g/1lb 5oz in total
4 tsp lime juice
1 tbsp fish sauce
1 tbsp light muscovado sugar
1 red chilli

deseeded and finely chopped
200g bag crunchy salad

mixed with 1bsp orangec juice
50g carrot

grated (1 medium carrot)
handful beansprouts

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Nutrition: per serving

kcal242
fat10g
saturates4g
carbs6g
sugars6g
fibre1g
protein33g
salt0.92g

low

Method

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.

RECIPE TIPS

WHICH STEAK?

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.

Recipe from Good Food magazine, June 2007

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A star rating of 3.5 out of 5.2 ratings

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