Thai Minty Beef Salad
Tender strips of marinated steak are right at home in a zingy combination of fresh chili, refreshing mint and cooling cucumber. This simple dish is sure to leave you feeling satisfied!
- To prepare the ingredients, rinse the rice well • Roughly chop the tomato and mint • Slice the cucumbers in half lengthways and chop • Finely slice the onion, and zest and juice the lime • Place the rice in a medium saucepan with the water and bring to the boil over a medium-high heat • Simmer, uncovered, for 10-12 minutes, or until the rice is tender • Drain and set aside.
- Meanwhile, combine the salt-reduced soy sauce, fish sauce and vegetable oil in a small bowl • Place the beef into a separate bowl or shallow dish and cover in half the soy sauce mixture (the reserved mixture will later become your salad dressing).
- Heat a large frying pan over a medium-high heat • Add the beef (drain any excess marinade) and cook for 2-3 minutes on each side for medium-rare or until cooked to your liking • Baste the steak a couple of times with any excess beef marinade • Cooking times may vary depending on the thickness of your beef Transfer to a plate and cover with foil • Rest for 5 minutes (this ensures the steak will be moist and juicy), then cut into 5 mm thick slices • TIP: Don’t be tempted to skip resting the steak • This is an integral part of the cooking process and will ensure your steak is tender.
- While the steak is resting, combine the tomato, cucumber, mint and onion in a large bowl • Add the lime zest and juice, brown sugar and warm water to the reserved soy sauce mixture and pour over the salad • Gently toss through the steak • To serve, plate your Thai beef salad with the pillowy soft rice • Drizzle any excess dressing over the rice • Yum!
Tools you will need:
Kitchen Knife • Chopping Board Zester • Strainer • Saucepan Small Bowl • Aluminum Foil Pan • Large Bowl
Rice ( cup )
Tomato ( pc )
Mint Leaves ( unit )
Lime ( pc )
Beef ( gr )
Cucumber ( pc )
Onion ( pc )
Soy Sauce ( T )
Fish Sauce ( t )
Brown Sugar ( T )
Olive Oil to taste
Salt and Pepper to taste
Nutritional facts (est. per serving)