Thai Beef Brown Rice Salad
with peanuts and lime dressing
This recipe provides 266 grams of vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
30 g
Quick-cook brown rice
½ piece
Red onion
½ piece
[Persian] cucumber
½ piece
Purple carrot
1 piece
Tomato
¼ head
Butter lettuce
½ piece
Lime
5 milliliters
Sesame oil
(Contains Sesame)
¼ piece
Garlic
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
¼ tablespoon
Sunflower oil
¾ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge so it can come up to room temperature – do this 30 minutes before cooking for the best results.
- Boil plenty of water in a lidded pot or saucepan with a lid for the rice, then boil the rice for 10 – 11 minutes. Drain and set aside when finished, with the lid on the pan.
- Finely chop the onion (see Tip). In a small bowl, mix the onion with the white wine vinegar and sugar.
Tip: if you don't like raw onion, go ahead and fry the onion with the steak in step 3.
- Cut the cucumber in half lengthways, remove the seeds and then slice it into crescents.
- Cut the carrot into thin sticks about 3cm long. Dice the tomato and finely chop the lettuce.
- In a salad bowl, mix the rice with the onion, cucumber, carrot, tomato and lettuce.
- Slice the lime into 4 wedges.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the steak for 1 - 3 minutes on each side, or until cooked as preferred (see Tip). Season with salt and pepper to taste, then remove from the pan and leave to rest under aluminium foil.
- Press or finely grate the garlic. In a bowl, make a dressing by mixing the garlic with (per person) the juice of 1 lime wedge, 3/4 tbsp soy sauce and 1/4 sachet sesame oil. Season with salt and pepper.
- Roughly chop the peanuts.
Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium rare and 4 - 5 minutes per side for well done.
- Serve the salad on deep plates and drizzle over two-thirds of the dressing.
- Slice the steak and place it on top of the salad, then drizzle over the rest of the dressing.
- Garnish with the peanuts and serve with 1 lime wedge each.