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Thai beef salad

Thai beef salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal351
fat16g
saturates5g
carbs18g
sugars16g
fibre3g
protein32g
salt1.8g
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Ingredients

  • 1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
  • 1 rump steak (200-250g)
  • 2 tsp groundnut oil or sunflower oil
  • 100g beansprouts
  • small pack coriander , leaves picked

For the dressing

  • 1 garlic clove , crushed
  • 1 tbsp fish sauce
  • 1 tbsp soft brown sugar
  • 1/2 lime , zested and juiced
  • 1 red chilli , finely chopped (deseeded if you like)

Method

  • STEP 1

    Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.

  • STEP 2

    Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.

  • STEP 3

    To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.

Recipe from Good Food magazine, January 2017

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A star rating of 4 out of 5.1 rating
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