Thai Beef Salad

Serves : 4 Preparation 1 mins Cooking 8 mins Total 9

Nutrition facts: 506.00 calories 62.70g protein 13.50g carbs 10.40g sugars 22.90g fat 7.30g 2.20g fibre 2120.00mg sodium

Ingredients: 4 tbsp Groundnut oil 1 tsp Chinese five-spice powder 4 (250g / 0.55 lb each) Sirloin steak 2 tbsp Low sodium light soy sauce For the salad: 4, finely sliced on the angle Spring onion 4 cm, sliced into half moon slices Cucumber 2 stalks, finely sliced on the angle Lemongrass 4, small, finely sliced into wedges Red onion 3, seeds removed, sliced on the angle Red chilli 4 tbsp Fish sauce [nam pla] 4 tsp Brown sugar 8 tbsp Lime juice 1 tbsp leaves Mint leaves 1 pinch Salt 1 pinch Black pepper For the garnish: 2 tbsp leaves Coriander 1 bunch Watercress leave This is one of my favourite dishes to serve when entertaining. It makes a great main dish and so easy to cook and prepare. My Chinese twist involves seasoning the beef with some Chinese five spice to give it a real depth or flavour.

Thai Beef Salad

Serves : 4
Preparation time 1 Minutes
Cooking time 8 Minutes

per serving

Cals

506.00

Protein (g)

62.70

Carbs (g)

13.50

Sugars (g)

10.40

Fat (g)

22.90

Sat Fat (g)

7.30

Fibre (g)

2.20

Sodium (mg)

2120.00

beef salad

Source from

Ching He Huang Web Site

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About the recipe

starter

This is one of my favourite dishes to serve when entertaining. It makes a great main dish and so easy to cook and prepare. My Chinese twist involves seasoning the beef with some Chinese five spice to give it a real depth or flavour.

Ingredients

Groundnut oil - 4 tbsp
Chinese five-spice powder - 1 tsp
Sirloin steak - 4 (250g / 0.55 lb each)
Low sodium light soy sauce - 2 tbsp

For the salad

Spring onion - 4, finely sliced on the angle
Cucumber - 4 cm, sliced into half moon slices
Lemongrass - 2 stalks, finely sliced on the angle
Red onion - 4, small, finely sliced into wedges
Red chilli - 3, seeds removed, sliced on the angle
Fish sauce [nam pla] - 4 tbsp
Brown sugar - 4 tsp
Lime juice - 8 tbsp
Mint leaves - 1 tbsp leaves
Salt - 1 pinch
Black pepper - 1 pinch

For the garnish

Coriander - 2 tbsp leaves
Watercress leave - 1 bunch

Steps

Season the steak with pinches of Chinese five-spice powder on both sides. Heat the oil in a heavy frying pan and fry the steak for 3 minutes on each side, if you like your meat medium-rare, or longer if for well-cooked meat. Before removing the steak from the pan season with a dash of light soy sauce on the steak. Leave the steaks on one side to rest for a couple of minutes before cutting into strips.
Combine all the ingredients for the salad in a salad bowl and toss well.
To serve spoon the salad onto a serving plate, place the beef strips on top of the salad and sprinkle with fresh coriander and watercress leaves before serving.

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Ingredients

Groundnut oil - 4 tbsp
Chinese five-spice powder - 1 tsp
Sirloin steak - 4 (250g / 0.55 lb each)
Low sodium light soy sauce - 2 tbsp

For the salad

Spring onion - 4, finely sliced on the angle
Cucumber - 4 cm, sliced into half moon slices
Lemongrass - 2 stalks, finely sliced on the angle
Red onion - 4, small, finely sliced into wedges
Red chilli - 3, seeds removed, sliced on the angle
Fish sauce [nam pla] - 4 tbsp
Brown sugar - 4 tsp
Lime juice - 8 tbsp
Mint leaves - 1 tbsp leaves
Salt - 1 pinch
Black pepper - 1 pinch

For the garnish

Coriander - 2 tbsp leaves
Watercress leave - 1 bunch

Thai Beef Salad

Thai Beef Salad

per serving

Source from

share this recipe

About the recipe

Ingredients

For the salad

For the garnish

Steps

share this recipe

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