Thai Inspired Beef Salad

Ingredients

Salad

• 1 cup cooked rice or rice noodles (optional)
• 2 eye fillet steaks. You can replace beef with tofu or tempeh if vegan.
• 1/4 cup toasted peanuts
• Lime wedges, to serve
• 1 small cucumber, seeds removed then cubed
• Handful of fresh or canned cherry tomatoes, halved
• 1/2 red onion, finely sliced
• Handful of mint leaves, roughly chopped
• Handful of basil leaves, roughly chopped
• Handful of coriander coriander leaves, roughly chopped
• 2 green onions, finely chopped

Dressing

Method

1. Heat a frypan until hot (but not smoking!). Season both sides of your steaks with salt and pepper. Add a drizzle of oil to the steaks (or tofu/tempeh) then panfry each piece to your liking. Once finished, remove from the pan and set aside to rest.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, add chopped cucumber, red onion, cherry tomato, herbs and green onion to a large bowl. Then pour over the dressing and mix until combined.
4. Once the steaks (or tofu/tempeh) have finished resting, cut them into thin strips and mix through with the rest of the salad.
5. Divide rice or rice noodles between two bowls and top with a generous serving of salad. Sprinkle with toasted peanuts and a squeeze of lime juice.
6. Enjoy!

Recipe by Maddy Trueman.