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Thai beef salad recipe

  • 2servings
  • 12minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsChromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tbsp toasted sesame oil, plus extra to drizzle

  2. 300g sirloin or rump steak, cut into strips

  3. 1 orange or yellow romano pepper, sliced

  4. 2 tbsp Waitrose Cooks' Ingredients Onion Base for Curry

  5. 100g pack Waitrose Ready Trimmed Sugar Snap Peas, or similar

  6. 2 tbsp Wagamama Spicy Chilli Men stir-fry sauce, available from most major supermarkets

  7. 2 little gem hearts, leaves separated

  8. Small handful of fresh mint leaves

  9. 1 lime, sliced into wedges

Instructions Jump to Ingredients ↑

  1. Heat the sesame oil in a wok over a high heat. Add the beef strips and fry for a minute or so until browned, then take out of the pan and set aside. Add the pepper, onion base and peas to the wok. Stir-fry for a couple more minutes.

  2. Return the steak to the wok along with the chilli sauce, then cook, stirring, for 1-2 minutes to warm through. Taste and adjust the seasoning. Scatter the lettuce and mint into 2 serving bowls.

  3. Drizzle with a little more sesame oil, then spoon the stir-fry over. Finish with a good squeeze of lime, serving extra wedges alongside.

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