Thai Beef Salad Recipes

Preparation time: 20 minutes + cooling
Total cooking time: 5 minutes
Serves: 6

Ingredients for the Thai beef salad recipes:

oil, for cooking
2 cloves garlic, crushed
500 g (1lb) beef fillet or lean rump, sliced
1/3 cup (80ml/2 3/4 fl oz.) lime juice
1/4 cup (15 g/1/2 oz.) chopped coriander roots and stems
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 cup (30 g/1 oz.) mint leaves
2 small red chillies, seeded, sliced
2 red Asian shallots, sliced
2 telegraph cucumbers, sliced into thin ribbons
1/4 cup (30 g/1 oz.) chopped roasted peanuts
1 cup (90 g/3 oz.) bean sprouts

Directions for the Thai beef salad recipes:

1. When you try cooking the Thai beef salad recipes, follow these guidelines. Start by heating the wok until it becomes hot, after that add 1 tablespoon of the oil and swirl it around to coat the side. Then add half the beef and cook for 2 minutes. Remove from the wok and set aside. Repeat the process with the rest of the beef.

2. Next step begins with placing the garlic, the palm sugar, the coriander, the fish sauce, the lime juice, 1/4 teaspoon ground white pepper and l/4 teaspoon salt in a bowl. Stir until all the sugar has dissolved. After that add the chili and the shallots and mix very well.

3. Pour the sauce over the beef while it is still hot, mix well and then cool to room temperature.

4. Now take a bowl, toss together the cucumber and the mint leaves in it, and refrigerate how much time is necessary.

5. And in the end, place the cucumber and the mint on a platter, with the beef on top, the bean sprouts and the roasted peanuts. Serve immediately.

Nutritional Value for the Thai beef salad recipes:

Protein 22 g;
Fat 13 g;
Carbohydrate 7.5 g;
Dietary Fibre 2 g;
Cholesterol 50mg;
Energy 1041kj (248cal)