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Asian beef salad with chilli-lime dressing
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Serves: 2
300g bavette or sirloin steak, trimmed of excess fat
1⁄2 tbsp vegetable oil
1 mango, chopped
3 small carrots, julienned or cut into matchsticks
3 large handfuls watercress or kale leaves, woody stems discarded
1 shallot, thinly sliced
3 tbsp peanuts, toasted and roughly chopped
3 tbsp desiccated coconut
large handful each coriander and mint leaves
DRESSING
100ml freshly squeezed lime juice (from about 3-4 juicy limes)
2 tbsp nam pla fish sauce
2 tsp light soy sauce
1 tbsp light brown soft sugar
1 garlic clove, crushed
2 Waitrose Cooks’ Ingredients mixed Thai chillies, thinly sliced
1. Remove the steak from the fridge 30 minutes before cooking and season. Heat a griddle pan (or barbecue) until hot. Brush the steaks with the oil; cook for 3 minutes on each side for medium- rare (longer for thicker steaks). Rest under foil for 10 minutes.
2. Mix the dressing ingredients in a bowl with 2 tbsp water plus any resting juices from the steak; set aside. In a bowl, mix the mango, carrot, leaves, shallot and most of the peanuts, coconut and herbs. 3 Slice the steak thinly; toss into the salad. Pour over the dressing and top with the remaining nuts, coconut and herbs before serving.
Typical values per serving:
Energy |
2,714kJ 649kcal |
---|---|
Fat | 35.4g |
Saturated Fat | 17.6g |
Carbohydrate | 35.5g |
Sugars | 31.8g |
Protein | 47.1g |
Salt | 4.1g |
Fibre | 9.2g |
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