Asian Style Beef and Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe from the Western Australia Potato Magazine. I haven't made this one, but it looks really yummy. Ingredients:
1 kg potato, unpeeled |
400 g rump steak |
1/4 cup roughly chopped fresh coriander leaves |
1/4 cup roughly chopped fresh mint leaves |
4 cups mixed salad greens, washed |
1/4 red onion, finely sliced |
2 cups bean sprouts |
1/2 small red chile, seeded, finely chopped |
2 tablespoons toasted sesame seeds |
1/2 cup coconut milk |
2 tablespoons lime juice or 2 tablespoons lemon juice |
1/2 small red chile, finely sliced |
2 teaspoons fish sauce |
Directions:
1. Dressing:.
2. combine all ingredients in a screw top jar.
3. Salad:.
4. Cook (boil, steam or microwave) potatoes until tender. Drain and slice lengthways into wedges.
5. Cook steak about 4 minutes per side on a preheated BBQ (grill) plate. Allow to rest for 5 minutes before slicing thinly across the grain.
6. Mix salad ingredients (except sesame seeds)with the beef and potatoes, folding the dressing through gently.
7. Sprinkle with the sesame seeds and serve.
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