I often pull this recipe out when I feel like I need an injection of healthiness. It’s quick and easy enough to serve on the busiest of workday evenings, while fancy and incredibly delicious enough to serve at a dinner party. Healthy it may be, and simple too – but it’s fresh flavors are so tasty that it definitely features near the top of my favorite dinner ideas.
I have Annabel Langbein once again to thank for this one, adapted from her Thai Style Beef Salad (The Free Range Cook, available here). In her recipe, Annabel uses her Chili Jam, which is definitely worth the effort if you are serving this in a fancier setting. However I normally throw this meal together at short notice and so I’ve replaced her jam with simple store-bought sweet Thai chili sauce combined with lime juice. I also omit the fish sauce – only because I’m lazy. :)
Thai Style Beef Salad
Thick slices of good quality frying steak (1 per person) (biefstuk)
Punnet of Lebanese cucumbers (mini komkommers)
Punnet of cherry tomatoes (cherry tomaten)
1x red onion (rode ui)
2x spring onions (bos ui)
bunch of fresh mint leaves (munt)
handful of fresh coriander (koriander)
2/3 cup sweet Thai chili Sauce
1/3 cup fresh lime juice (limoensap)
salt & pepper
Rice to serve
Coat the pieces of steak generously with olive oil and season well with salt and pepper.
Heat a large frying pan and add the steaks. Fry on a high heat until cooked to your liking (I prefer my steaks "medium" to "medium-well-done" so that there is a good amount of pink but no red).
Rest the steak on paper towels while preparing the rest of the salad.
Chop up the cucumbers into small batons (sticks), cut the cherry tomatoes in half, finely slice the red onion and spring onions, and roughly chop up the mint and coriander. Add all of this to a large bowl (the bigger the better to give you plenty of room to toss the salad later on).
Slice the steak across the grain (this makes it more tender) and add to the other ingredients.
Mix together the sweet Thai chili sauce and the lime juice together in a small bowl. Pour over the salad. Season well with salt and pepper and toss to combine.
Serve with plain rice on the side.
Approximate WeightWatchers ProPoints value per serve: 9
Adapted from Annabel Langbein
My Little Chequered Kitchen http://mylittlechequeredkitchen.com/