Thai-style beef salad
Zesty, slightly sweet, with a hint of heat. The perfect salad for spring, especially when fresh local lemons are still available in stores at a good price.
* The ingredients used in this recipe are shared with other recipes from week one of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 250g medium grain brown rice*
- 1 tablespoon oil
- 400g beef schnitzel, sliced
- Salt and pepper, to taste
- 200g shelled edamame beans*, steamed
- 1 small red onion, thinly sliced
- 2 large carrots*, cut into matchsticks
- 120g mesclun salad or your favourite salad mix
- 15g fresh mint, roughly chopped (optional)
- 140g crispy noodles (optional)
Dressing
- Zest and juice of 2 lemons
- ¼ cup sweet chilli sauce
- 1 teaspoon fish sauce or soy sauce
- 1 clove garlic, grated or ½ teaspoon crushed garlic
Method
- Cook rice according to packet instructions.
- Combine dressing ingredients together and set aside.
- Heat oil in a frying pan on the stove over high heat, mix beef with salt and pepper and sear in batches until cooked. Set aside.
- Combine steamed edamame beans, sliced red onion, carrots, and mesclun salad together in a large bowl. Pour half of the dressing over the salad and mix through.
- In another bowl combine the remaining dressing with the cooked beef.
- Serve beef salad topped with fresh mint and crispy noodles (if using) and rice on the side.
Cooking tip:
• If preferred, use a steak cut of beef, cook to your liking and cut into thin slices before serving.
Adapt it:
• Swap beef for pork, chicken, salmon, tofu or tempeh if preferred.
• Any salad veges will work so adapt to suit the tastes of your family.
• The rice can be swapped for noodles if you like.
• Use 300g of rice if you have a family with bigger appetites.
Kid-friendly alternatives:
• Add minimal salt to the beef, if any.
Leftovers:
• Eat for lunch the next day.