Thai Beef Salad

Thai Beef Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 26, 2017.
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with makrut lime vinaigrette, radish, spinach and edamame

Ingredients

KUMARA

  • 200g kumara, diced 2cm
  • ½ teaspoon oil, for roasting (or use spray oil)
  • ½ teaspoon kumara spice mix

MAKRUT LIME VINAIGRETTE

  • ½-1 makrut lime leaf
  • Pinch of chilli flakes (optional)
  • 1 teaspoon finely grated ginger
  • 1 clove garlic, minced
  • Juice of ½ lemon
  • 1 teaspoon soy sauce
  • ¼ teaspoon honey
  • ½ teaspoon sesame oil

SALAD

  • ½ courgette
  • ¼ pack radishes
  • 1/8 red onion
  • 50g baby silverbeet
  • 1 cup frozen shelled edamame beans

BEEF

  • 275g lean beef rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)

TO SERVE

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

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill or hot plate to high (if using). Prepare kumara, garlic, ginger and herbs. Toss kumara, oil and kumara spice mix together on prepared tray. Season and roast for about 15 minutes, until soft. Turn once during cooking.
  2. Remove tough central stem from makrut lime leaf and finely dice. In a small bowl, mix all makrut lime vinaigrette ingredients together and set aside. 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 silverbeet.
  3. 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. Drain well. Pat beef dry, rub over oil and season with salt.
  4. Heat a medium, dry fry-pan or grill plate on high heat. Cook beef for 2-3 minutes each side for medium (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. Alternatively, cook on BBQ.
  5. Add kumara, edamame, half the vinaigrette, sliced beef and any resting juices to bowl with salad veggies and toss to combine. Season to taste.
  6. TO SERVE divide Thai beef salad between plates. Drizzle over remaining vinaigrette and garnish with READY IN herbs.

Nutritional Information

Energy 1828 kj
437 kcal
Protein 43.5g
Carbohydrate 33.1g
Fat 13.4g