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Thai Beef Salad
Cook Time
10 Minutes
Ingredients
20
Servings
4
This is a really delicious and mouth-watering salad that combines Thai spiced beef with crunchy beansprouts, beans, sugar snap peas, cucumber and red onion, dressed with a tasty blend of lime juice, fish sauce and olive oil.
And, thanks to a combination of Schwartz Chilli Flakes, Sesame Seeds and Garlic Granules, this dish is sure to become a summer favourite.
See how simple it is to create this great-tasting dish below…
And, thanks to a combination of Schwartz Chilli Flakes, Sesame Seeds and Garlic Granules, this dish is sure to become a summer favourite.
See how simple it is to create this great-tasting dish below…
Ingredients
3 teaspoon Thai fish sauce
3 tablespoons olive oil
Juice of 2 limes
1 teaspoon sugar
½ teaspoon Chilli Flakes
½ teaspoon Sesame Seed
Zest and juice of 1 lime
2 teaspoon fish sauce
pinch Garlic Granules
1 tablespoons olive oil
2 large sirloin steaks, flattened and sliced thinly
Salad:
¼ cucumber, sliced
100 gram (4 ounce) sugar snap peas, sliced
125 gram (5 ounce) beansprouts
1 small red onion, sliced
175 gram (6 ounce) soya beans, peas or broad beans
1 red pepper, sliced
Dressing:
2 tablespoons Thai 7 Spice
Key Products
Instructions
- 1 Blend together the Thai 7 Spice Seasoning, lime zest and juice, fish sauce and olive oil. Add the sliced sirloin steaks and toss to coat evenly. Cover and leave to marinate for 30 minutes, or for best results overnight in the refrigerator.
- 2 Combine the salad ingredients together in a large bowl, then whisk together the dressing ingredients.
- 3 When ready to serve, cook the steak on a high-heat in a frying pan for 2-4 minutes, or until cooked according to taste. Serve the salad in bowls, drizzle over the dressing and top with the steak.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 372 |
| TotalFat | 35.5 |
| SaturatedFat | 4.3 |
| Salt | 1.98 |
| Carbohydrates | 14.9 |
| Fiber | 4.8 |
| Sugar | 9.2 |
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