Fast thai beef salad

Looking for a tasty summer dinner? This Thai beef salad is full of colour and flavour and ready in 30 minutes.

4

15m

Note: + 5 mins resting time

10m

Ingredients

  • 500g Coles Australian Beef Rump Steak
  • 1 tbsp olive oil
  • 1 cup (80g) bean sprouts
  • 1 red capsicum, thinly sliced
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, seeded, thinly sliced
  • 2 shallots, thinly sliced
  • 2 long red chilli, thinly sliced (optional)
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/2 tsp sesame oil
  • 2 limes, juiced
  • 1/4 cup (35g) peanuts, toasted, coarsely chopped

Method

STEP 1

Preheat a barbecue grill or chargrill on high. Coat the beef in the oil. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.

STEP 2

Meanwhile, combine bean sprouts, capsicum, tomato, cucumber, shallot, chilli, if using, mint and coriander in a large bowl. Toss to combine.

STEP 3

Place the sugar, fish sauce, sesame oil and lime juice in a screw-top jar. Shake well to combine.

STEP 4

Divide the salad among serving plates. Top with beef and peanut and drizzle with dressing.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.