Thai Beef and Rice Salad With Mint |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I found this recipe on the back of a packet of 90 second microwave rice. I love the balance of flavours, although I found that sometimes the fish sauce can be overpowering and I have reduced the amount to 1tbs. Another time it was fine, so it may be best to adjust to your taste. Ingredients:
250 g cooked rice |
1 tablespoon vegetable oil |
240 g beef (rump steak) |
1/2 medium cucumber, cut in half and sliced |
1/2 red onion, sliced |
10 cherry tomatoes, cut in halves (approx 1/2 a punnet) |
1/2 bunch fresh mint, roughly chopped |
1 1/2 tablespoons fish sauce |
1 tablespoon soy sauce |
3 teaspoons lime juice |
1 tablespoon brown sugar |
1/2 red chile, seeded and diced |
Directions:
1. Heat oil in a frypan and cook beef over a medium high heat until cooked to your liking. Remove from the pan and set aside to cool.
2. Mix all dressing ingedients together, stirring to dissolve the sugar.
3. In a bowl, combine all other ingredients. Slice the beef thinly and add to the salad along with the cooked rice.
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