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

 

Serves
4

Preparation

15min

Cooking

30min
By
Average: 3.2 (31 votes)
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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

 

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.

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.