After a tasty summer dinner? Our fast Thai beef salad (RECIPE BELOW) is fresh, colourful and packed with flavour.
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Fast Thai beef salad
Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 10 mins
500g Coles Australian Beef Rump Steak
1 tbs 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 tbs brown sugar
1 tbs fish sauce
½ tsp sesame oil
2 limes, juiced
¼ cup (35g) peanuts, toasted, coarsely chopped
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.
2 Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.
3 Meanwhile, combine bean sprouts, capsicum, tomato, cucumber, shallot, chilli, if using, mint and coriander in a large bowl. Toss to combine.
4 Place the sugar, fish sauce, sesame oil and lime juice in a screw-top jar. Shake well to combine.
5 Divide the salad among serving plates. Top with beef and peanut and drizzle with dressing.
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