| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Super2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Rump or topside steak |
|
|
Assorted lettuce leaves |
| 185 |
g |
Cherry tomatoes; halved |
| 2 |
|
Cucumbers; peeled and chopped |
| 2 |
|
Red onions; sliced |
| 3 |
tb |
Fresh mint leaves |
| 1 |
|
Stalk fresh lemongrass; chopped, or |
| 1 |
ts |
Finely grated lemon rind |
| 3 |
tb |
Fresh coriander leaves |
| 1/4 |
c |
Light soy sauce |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Sweet chilli sauce |
| 1 |
tb |
Brown sugar |
| 2 |
ts |
Thai fish sauce |
INSTRUCTIONS
LIME AND CORIANDER DRESSING
I. Heat a frying or char-grill pan over a high heat until hot, add beef and
cook for 1 to 2 minutes each side or until cooked to your liking. Set aside
to cool.
2. Arrange lettuce, tomatoes, cucumbers, onions and mint attractively on a
serving platter
3. To make dressing, place lemongrass, coriander, soy, lime juice, chilli
sauce, sugar and fish sauce in a bowl and mix to combine.
4. Slice beef thinly and arrange on salad, then drizzle with a dressing and
serve.
Recipe by: Super Food Ideas (Aussie Magazine)
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