Thai beef and rice salad

file:7982_thai--thai-beef-and-rice-salad.jpg

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

Ingredients

• SunRice Jasmine Rice
• 480 g beef (rump steak)
• 1 tbsp vegetable oil
• 1 cucumber, cut into half and sliced
• 1 red onion, sliced
• 1 punnet cherry tomatoes

Dressing

• 2 tbsp fish sauce
• 1 tbsp soy sauce
• juice of 1 lime
• 1 tsp sesame oil
• ¼ deseeded sliced red chilli

Instructions

Heat oil in a fry pan and fry beef until cooked to your liking, take out of the pan and leave aside to cool and slice thinly.

   

Mix together all dressing ingredients.

In a bowl combine all other ingredients and add cooled beef.

   

Pour the dressing over and toss together.

Cook rice according to instructions on the pack.

Tip: For more heat increase amount of chilli.

Variations: You could use flaked salmon instead of beef.

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.