Recipe for cooking Thai Beef Salad
Recipes from Thailand :: Thai Main Dish Meats
From the kitchen of Martin James - Copenhagen, Denmark
1 lb. (500g) beef rump steak
1/4 c. (60ml) lime juice
2 Tbsp. shredded mint leaves
150g spinach leaves
2 (260mg) Lebanese cucumbers, seeded, sliced
1 Tbsp. white wine vinegar
2 Tbsp. fish sauce
1 Tbsp. brown sugar
Combine beef with juice and mint in med. bowl, cover; refrigerate at least 3 hours or until required.
Heat oiled large pan; cook beef until browned on both sides and cooked as desired.
Cover beef and let rest 5 mins.; cut into thin slices. Combine beef with spinach and cucumber in large bowl.
Gently toss combined vinegar, sauce and sugar through beef salad. Serves 4.
Per serving: 8.6g fat; 2g fiber
