© 2017 Ching He Huang. All rights reserved.

Thai Beef Salad

  1. Serves : 4
  2. Preparation time 1 Minutes
  3. 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

Source from

Ching He Huang Web Site

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.
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