Thai Beef Salad
with Carrot and Cucumber Ribbons, served over Jasmine Rice
This zippy steak salad is sure to be a weeknight dinner sensation. We love Thai food because it hits all the right flavour pillars - sweet, sour, salty and spicy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
170 g
Jasmine Rice
2 unit
Tomato
1 unit
Mini Cucumber
1 unit
Carrot
56 g
Red Onion
10 g
Cilantro
1 unit
Lime
1 tbsp
Brown Sugar
1 tbsp
Chili-Garlic Sauce
2 tsp
Fish Sauce
(Contains Anchovies/Anchois)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil. Cut the tomatoes into 1/2-inch wedges. Roughly chop the cilantro. Zest, then juice the lime(s). Peel the carrot(s) and cucumber(s) into ribbons.
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Make the dressing: Meanwhile, in a large bowl, whisk the brown sugar, fish sauce, lime juice, lime zest and as much chili-garlic sauce as you like. Add the onion, tomatoes, veggie ribbons and cilantro. Set aside.
Sear the beef strips: Heat a large non-stick pan over high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate. Repeat with the remaining beef.
Finish and serve: Add the beef to the salad. Toss to combine. Divide the rice between plates and top with the Thai beef salad. Enjoy!
COOKING TECHNIQUE: To 'sear' means to cook meat quickly at a high temperature until a brown crust forms on the surface. This browning gives your beef lots of flavour! We recommend cooking beef strips in batches because crowding the pan can cause the meat to steam instead of sear, and you won't get that hearty flavour!
