Thai Beef Salad

Thai Beef Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 21, 2017.
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With kaffir lime vinaigrette, radish, spinach and edamame.

Ingredients

KUMARA

  • 400g orange kumara, scrubbed and diced 2cm
  • ½ teaspoon oil, for roasting (or use spray oil)
  • 1 teaspoon kumara spice mix

KAFFIR LIME VINAIGRETTE

  • 1-2 kaffir lime leaves
  • Pinch of chilli flakes (optional)
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons soy sauce
  • ½ teaspoon runny honey
  • 1 teaspoon sesame oil

SALAD

  • 1 courgette
  • ½ pack radishes
  • ¼-½ red onion
  • ½ bag baby spinach leaves
  • ½ bag frozen, shelled edamame beans

BEEF

  • 550g beef sirloin steaks (at room temperature)
  • 1 teaspoon oil (or use spray oil)

TO SERVE

  • ¼ cup mixed chopped mint leaves and coriander leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss kumara, oil and kumara spice mix together on prepared tray. Season with salt and pepper and roast for about 15 minutes, until soft. Turn once during cooking.
  3. Remove tough central stem from kaffir lime leaves and finely dice. In a small bowl, mix all kaffir lime vinaigrette ingredients together. Set aside. Use a vegetable peeler to peel courgette into long, thin ribbons and thinly slice core; cut radishes in half and thinly slice; finely dice onion. Place all in a large bowl, along with spinach.
  4. Place edamame beans in a small, heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water. Pat beef dry with paper towels. Trim any excess fat, rub over oil and season with salt.
  5. Heat a large, dry fry-pan or grill plate on high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes, before slicing very thinly against the grain.
  6. Add kumara, edamame, half the vinaigrette, sliced beef and any resting juices to bowl with salad veggies and toss to combine. Season to taste with salt and pepper.
  7. divide Thai beef salad between plates. Drizzle over remaining vinaigrette and garnish with herbs.

Nutritional Information

Energy 1677 kj
401 kcal
Protein 39.6g
Carbohydrate 29.1g
Fat 13.1g