Thai beef and rice salad
This thai beef and rice salad is light but at the same time filling. Perfect for lunch or dinner.
Cooking spray
Freshly ground black pepper
45g (3 cups) mixed salad leaves
1 red capsicum, thinly sliced
8 cherry tomatoes, quartered
1 Lebanese cucumber, peeled into ribbons, using a vegetable peeler
½ cup fresh coriander leaves
1⁄3 cup fresh mint leaves
140g (½ packet) SunRice Indian
Aromatic Basmati Microwave Rice, heated following packet directions
1 tablespoon sweet chilli sauce or gluten-free sweet chilli sauce
½ lime, juiced
½ teaspoon olive oil
½ teaspoon fish sauce
Ingredients
200g lean beef rump steak, trimmed of fatCooking spray
Freshly ground black pepper
45g (3 cups) mixed salad leaves
1 red capsicum, thinly sliced
8 cherry tomatoes, quartered
1 Lebanese cucumber, peeled into ribbons, using a vegetable peeler
½ cup fresh coriander leaves
1⁄3 cup fresh mint leaves
140g (½ packet) SunRice Indian
Aromatic Basmati Microwave Rice, heated following packet directions
1 tablespoon sweet chilli sauce or gluten-free sweet chilli sauce
½ lime, juiced
½ teaspoon olive oil
½ teaspoon fish sauce
Method
1. Preheat a chargrill pan or barbecue grill to medium-high. Spray each side of the beef with cooking spray. Season with pepper. Add beef to chargrill pan. Cook on each side for 1½ minutes for medium, or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest.
2. Meanwhile, put the salad leaves, capsicum, tomato, cucumber, coriander, mint and rice in a medium bowl. Toss to combine.
3. Put the sweet chilli sauce, lime juice, oil and fish sauce in a small bowl. Using a fork, whisk to combine.
4. Slice the beef diagonally across the grain. Add to the salad in the bowl. Drizzle the dressing over. Toss to combine. Serve.Notes
PER SERVE: 1174kJ, protein 24.9g, total fat 8g (sat. fat 2.8g), cholesterol 62mg, carbs 25.7g, fibre 4.4g, sodium 338.1mg. Carb exchanges: 12⁄3. GI estimate: medium. Gluten-free option.
- Author:
- Stylist:
- Jane Hann
- Photographer:
- Louise Lister
