Beef strips with crunchy Thai salad
By Good Food
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
Cook:5 hrs 6 mins
- Serves 4
Nutrition per serving
- 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
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.
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.