Thai beef salad (High bood pressure) Print E-mail
Nutritional values: Image
Kcals 165 (688Kj);
fat 9g;
saturated fat 2g;
sodium 480mg;
fibre 1g

Preparation time: 15 minutes, plus standing

Cooking time: 12 minutes

2 x 150g (5oz) lean rump or sirloin steaks, trimmed
150g (5oz) baby sweet corn
1 large cucumber
1 small red onion, finely chopped
3 tbsp chopped fresh coriander
4 tbsp rice wine vinegar
4 tbsp sweet chilli dipping sauce
2 tbsp sesame seeds, lightly toasted

Place the steaks on a preheated hot griddle pan and cook for 3–4 minutes on each side.
Allow to rest for 10–15 minutes, then slice thinly.
Place the baby sweet corn in a saucepan of boiling water and cook for 3–4 minutes or until tender.
Refresh under cold water and drain well.
Slice the cucumber in half lengthways then scoop out and discard the seeds using a small spoon.
Cut the cucumber into 5mm (1⁄4 inch) slices.
Place the beef, sweet corn, cucumber, red onion and chopped coriander in a large bowl. Stir in the rice wine vinegar and chilli sauce and mix well. Garnish the salad with sesame seeds and serve.

Serves 4
 
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