Beef strips with crunchy Thai salad
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
- Prep: 5 mins
Cook: 5 hrs 6 mins
- Serves 4
- Easy
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
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.
Method
-
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.
-
Thinly slice the beef and add to the salad. Some steamed rice
flavoured with rice vinegar is a good side dish.
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