Easy Thai beef salad
30 min
Easy
2
Ingredients
300g rump steak, trimmed of fat ( or any left over beef )
2 tsp sesame oil
Juice of 1 lime
1 red chilli, deseeded and sliced (bird's-eye chillies work well)
1 tbsp honey or maple syrup
85g bag baby leaf salad
1 avocado
40g peanuts
1 carrot , peeled and roughly grated
1/2 a cucumber finely chopped
1/2 a red pepper finely sliced
1/2 a yellow pepper finely sliced
Method
Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
Make the dressing by mixing the lime juice, chilli, honey or maple syrup and remaining oil in a bowl. Set aside until the emulsion dissolves.
Divide the salad leaves, avocado, carrots , cucumber, peppers and peanuts between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve.