THAI BEEF, CARAMELISED PUMPKIN AND SPINACH

THAI BEEF, CARAMELISED PUMPKIN AND SPINACH

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 20, 2017.
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The beef will be tender, juicy and flavoursome in this Thai dish.

Ingredients

CARAMELISED PUMPKIN

  • 600g pumpkin, diced 2cm
  • 2 teaspoons GF pumpkin and beef mix (optional, adults)
  • 1 tablespoon GF mild sweet chilli sauce
  • 1 clove garlic, finely chopped
  • 2 tablespoons oil

DRESSING

  • Zest and juice of 1 lemon
  • Pinch of chilli flakes (optional, adults)
  • 1-2 teaspoons finely grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon GF fish sauce
  • 3 tablespoons GF mild sweet chilli sauce
  • 2 tablespoons extra-virgin olive oil

THAI BEEF AND SALAD

  • ½ telegraph cucumber
  • 550g beef picanha steaks (at room temperature)
  • 1 teaspoon GF pumpkin and beef mix (optional, adults)
  • 1 tablespoon oil
  • 2 carrots
  • ½ bag baby spinach leaves
  • 1 pack Thai herbs, roughly chopped (reserve a few leaves for garnish)

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss pumpkin with first measure of pumpkin and beef mix (if using), sweet chilli sauce, garlic and oil on prepared tray. Season with salt and roast for about 25 minutes, until caramelized and sticky. Turn once during cooking.
  3. In a small bowl, combine all dressing ingredients and set aside. Cut cucumber in half lengthways and thinly slice. Set both aside.
  4. Pat beef dry with paper towels. Rub over second measure pumpkin and beef mix and season with salt.
  5. Heat oil in a large fry-pan on medium-high heat. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes before slicing thinly against the grain.
  6. While beef is resting, peel carrots into long, thin ribbons then thinly slice core. Add carrot ribbons, cucumber, baby spinach, herbs and dressing to tray with pumpkin and toss to combine. Season to taste with salt and pepper.
  7. divide salad between plates, top with slices of Thai beef and garnish with remaining herbs.

Nutritional Information

Energy 1841 kj
440 kcal
Protein 29.4g
Carbohydrate 17.6g
Fat 27.6g