Thai Beef Salad
PREPARATION: 20 minutes
COOKING: 5 minutes
400g lean beef, cut into strips
1 tsp extra virgin olive oil Salad:
Half of a cos lettuce
2 tomatoes, cut into wedges
1 lebanese cucumber, sliced
1 red onion, sliced finely into rings
2 radishes, finely sliced
8 mint leaves
8 coriander leaves
Juice of 2 limes
1 Tb honey
2 Tb fish sauce
1 red chilli, finely chopped (remove seeds for less heat)
1 Tb mint, chopped
1 Tb coriander, chopped
Place pan on medium heat and add in olive oil followed by the beef strips. Cook until brown all the way through.
Remove beef off the heat and set aside.
Combine the dressing ingredients together and pour over the beef and set aside for 10 minutes, so the flavours are absorbed into the beef
Mix salad ingredients together into a bowl, add the beef strips and serve.
Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian/Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.