Thai beef salad with lime, mint and chilli
Sliced rare steak on a zingy salad of mint, coriander and cucumber with a hot lime dressing.
- Time25 min
- LevelEasy
- Costabout £2.45 a head
Ingredients
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Method
- 1
Take the steak out of the fridge 20 minutes before cooking. Rub with oil, salt and pepper.
- 2
Whisk the lime juice, fish sauce, garlic, erythritol and half the chilli in a large bowl until the erythritol dissolves.
- 3
Heat a frying pan until very hot. Cook the steak for 3 minutes on each side for medium rare, or longer if you like.
6 min - 4
Rest the steak for 5 minutes, then slice thinly across the grain.
- 5
Toss the cucumber, tomatoes, onion, herbs and lettuce with most of the dressing.
- 6
Pile onto plates, lay the steak on top and spoon over the remaining dressing and chilli.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.