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Thai Beef Salad

Source: Coles Magazine
Serves 4 - Prep 20 minutes - cooking 10 minutes


Ingredients
Olive oil spray
500 g rump steak, fat trimmed
1 bunch asparagus, trimmed
60 g Coles Brand 4 Leaf Salad Mix
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 carrot, shredded
1/2 small red onion, thinly sliced
1 Lebanese cucumber, thinly sliced
200 g Cherry Burst Tomatoes, halved
1 long red chilli, finely chopped
2 tbsp lime juice
2 tsp salt-reduced soy sauce
1 tsp sesame oil
1/4 tsp caster sugar



  1. To make the dressing, shake all the ingredients in a screw-top jar to combine. Set aside to infuse.
  2. Heat a large, heavy-based non-stick frying pan or chargrill pan over medium-high heat. Lightly spray beef with oil and cook for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest and cool slightly, then thinly slice.
  3. Meanwhile, place asparagus in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and plunge into a bowl of iced water for 1 minute. Pat dry with paper towel and cut diagonally into 4cm lengths.
  4. Toss the beef, lettuce, mint, coriander, carrot, onion, cucumber, tomato and dressing in a bowl to combine.
Per serve: 271 Calories * 36.3g Protein * 9.8g Fat * 6.3g Carbs * 5g Fibre * 

Vic Lic

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