Thai Beef Salad

Rustle up this quick and healthy salad in just a few minutes.

The ingredient of Thai Beef Salad

• 600g piece beef rump steak
• 1 4 cup loosely packed fresh coriander leaves stems and roots washed well coarsely chopped
• 1 4 cup loosely packed coarsely chopped fresh mint
• 2 fresh red birdseye chillies finely chopped
• 2 garlic cloves crushed
• 4cm piece fresh ginger peeled finely grated
• 60ml 1 4 cup fish sauce
• 1 1 2 tbsp finely grated lime rind
• 60ml 1 4 cup fresh lime juice
• 1 tbsp finely chopped palm sugar
• 1 tbsp finely chopped fresh lemon grass pale section only
• 4 fresh kaffir lime leaves centre vein removed finely shredded
• 80g baby rocket leaves
• 80g baby spinach leaves

The Instruction of thai beef salad

• preheat a barbecue or chargrill on high cook steak on preheated grill for 3 4 minutes each side for medium rare or until cooked to your liking transfer to a plate cover with foil and set aside for 5 minutes to rest use a sharp knife to thinly slice the steak
• combine the coriander mint chilli garlic ginger fish sauce lime rind and juice palm sugar lemon grass and lime leaves in a small bowl
• place the rocket spinach and beef in a large bowl and gently toss until combined divide beef salad among serving plates and spoon over the dressing serve immediately

Nutritions of Thai Beef Salad

fatContent: 241 629 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 33 grams protein
sodiumContent: 93 milligrams cholesterol

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