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.

4
15 Minutes

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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

  1. Cook rice according to packet instructions.
  2. Combine dressing ingredients together and set aside.
  3. 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.
  4. 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.
  5. In another bowl combine the remaining dressing with the cooked beef.
  6. Serve beef salad topped with fresh mint and crispy noodles (if using) and rice on the side.
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