Hot Thai Beef Salad
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 17.25 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 500grams rump steak, cut across the grain into thin strips
- 3 cloves garlic, finely chopped
- 2 green chillies, finely sliced into rings
- 2 lemons, juice only
- 1tablespoons Thai fish sauce
- 2teaspoons caster sugar
- 2 ripe papayas, finely sliced
- 1/2 large cucumber, cut into matchsticks
- 75grams bean sprouts
- 1 head crisp lettuce, shredded
Nutrition per serving
1740kJ / 415Cal
1740 Kilojoules or 415 Calories
20% of daily energy intake*
Protein
32.2grams
Fat
14.9grams
Carbs
35.0grams
Sugars
32.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a wok over a moderate heat. Add the steak, garlic and chillies, increase the heat to high and stir-fry for 3-4 minutes or until the steak is browned on all sides.
Step 2 of 3
Pour in the lemon juice and fish sauce, add the sugar and stir-fry until sizzling, then remove the wok from the heat.
Step 3 of 3
Remove the steak from the liquid using a slotted spoon and toss together with the papayas, cucumber, bean sprouts and lettuce. Drizzle the liquid from the wok over the salad ingredients as a dressing and serve hot with a bowl of chilli sauce, if liked.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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