Thai Beef and Potato Salad Recipe

Cook in:
15 mins
Serves:
4
Cost per Serving:
€5.31
Per Serving %RI
KCALS 380
Protein 42g
Carbs 21g
Sugar 4g
Fat 13g
Sat Fat 4g
Fibre 3.5g
Salt 1.3g

Cook the potatoes for about 5 minutes in salted boiling water and drain.

Place a frying pan over a medium heat.

Pop the rump steak into a bowl with the soy sauce, sesame oil and garlic, mx well.

In a wok or large frying pan heat the ground nut oil and sesame oil over high heat, add the potatoes, carrot, spring onions and cabbage, cook for a couple of minutes. Add the chilli, garlic, coriander and mint. Turn the heat off. Ideally you want to have a crunch in the vegetables.

Cook the steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing.

Place the wok fried vegetables on to plates, slice the steak, arrange the sliced steak over the stir fry and finish with a sprinkling of sesame seeds and if you have any coriander left sprinkle a little over.

You can see this recipe being rustled up below. Be sure to check out all of our video recipes here!

 

Ingredients

400g Rooster potatoes, cubed

4x 6oz rump steaks, fat trimmed off

2tbsp soy sauce

1tsp sesame oil

2 garlic cloves, crushed

½ head of Chinese cabbage, finely shredded

4 spring onions, thinly sliced

1 large carrot, very thinly sliced

1 red chilli, finely chopped

2 garlic cloves, crushed

1tbsp fresh chopped coriander and mint

1tbsp ground nut oil

1 tsp sesame seeds

400g Rooster potatoes, cubed 4x 6oz rump steaks, fat trimmed off 2tbsp soy sauce 1tsp sesame oil 2 garlic cloves, crushed ½ head of Chinese cabbage, finely shredded 4 spring onions, thinly sliced 1 large carrot, very thinly sliced 1 red chilli, finely chopped 2 garlic cloves, crushed 1tbsp fresh chopped coriander and mint 1tbsp ground nut oil 1 tsp sesame seeds

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